Rich, buttery, soft rolls from a traditional British recipe. Using a bread machine to knead the dough and a Sun Oven to bake them means next to no work for the baker. This recipe makes a dozen rolls and fits perfectly in the Sun Oven’s cooking chamber.
Sun Oven Bridge Rolls
7 tablespoons milk
2 cups white bread flour
1/2 teaspoon sugar
1/4 cup butter
1 teaspoon salt
1/4 cup butter, cut into small pieces
1 teaspoon rapid-rise active dry yeast
Additional milk for glazing
Pour the egg and the milk into the pan of a bread machine. Sprinkle the flour over the liquid making sure to cover it completely. Add the salt, sugar, and butter in separate corners of the pan. Make a shallow indentation in the center of the flour (be careful to not go down as far as the liquid) and add the yeast. Set the bread machine to the dough setting and press start. Line a dehydrating rack with parchment paper or lightly oil a baking sheet 12 x 8-inch baking sheet. When the cycle has finished, turn the dough out onto a lightly floured surface and gently punch down. Divide the dough into 12 pieces. Keep the pieces covered with oiled plastic wrap. Shape each piece into a tapered roll. Arrange the rolls on the parchment paper in two rows of six placed close together. Cover with oiled plastic wrap and let rise in a warm place until doubled in size, they should be touching each other, 30 to 45 minutes. Set Sun Oven out to preheat while the rolls are rising. Brush with milk and bake until lightly browned, 30 to 45 minutes. Let cool, then separate.
This entry was posted on Tuesday, March 13th, 2012 at 6:19 pm and is filed under Bread, Dehydrating. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.