![]() ![]() ![]() It’s usually more like 45 minutes or more. ![]() My rolls have never doubled in size during the allotted 20 minutes, even covered in an oven with the proof mode on. I like to arrange the balls on a parchment lined pan so that when the final rise occurs, they will be touching each other. I use a knife to cut portions and then rather than rolling into a ball I simply smooth out the piece by stretching and folding the sides into the bottom with my thumbs. Once the rise is complete, I turn the dough out on parchment, trying to handle as little as possible. Sometimes it gets there in the designated time, sometimes it doesn’t. I ignore the timer on the bread machine and just wait until the dough is almost above the pan. It is rare, that you won’t have to add a bit of flour or a bit of milk to get that smooth ball. After initial mix, always check how the dough comes together. I use this recipe for the ingredients and then tweak as I need to. Baking bread or rolls isn’t as simple as following a recipe, as many factors can influence dough and rise. ![]()
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