making bread and rolls

[The Major]

I know this might sound a bit stupid and the answer obvious but I have no idea and have never done this before.

if I make up some dough for a loaf of bread, can I, instead of making a loaf, just divide it up into a few roll shaped things and bake it into rolls?

will it come out ok or will it be inedible?

[Shaw Tarse]

It'll be fine!

[The Major]

cool, thanks

[The Major]

k, I've been looking online for recipes, and there are sooo many different ones.

Im after 2 recipes on for a normal white roll, and the second one Im drawing a blank on, Im after a sweet roll that doesnt have egg as one of the ingrediants as I am alergic to eggs, and every one of the recipes for sweet rolls has egg.


so, anyone know any? remember no egg

[madbadger]

To piggyback on this thread - I can make a decent crusty roll, but how do you make soft rolls? Mine always crust up just before they are fully cooked.

[Flibble]

The trick is to put some fat in - butter or lard typically. Something quite mild tasting would be advisable unless you want a particular flavour to the rolls.

I normally put 40g of butter in per 500g flour, it gives a fairly soft crust on the loaf. Try more or less to preference.

[madbadger]

Ta.

Then bake at a normal 160 for 20 minutues? or less?

[Flibble]

Bake for the normal time, or they'll be doughy rather than soft and fluffy.