Wednesday, 17 September 2014

Red Onion & Caraway Rolls



Onion & Caraway Bread

I just realised that I've had my bread machine for over a year. This wasn't our first bread machine, but it's the first one that's actually been good enough for us to use it regularly. And honestly, there's very little that beats fresh bread, so I'm in favour of anything that makes the process that bit quicker and easier.

We actually ordered this specific model after visiting friends who fed us the lightest, fluffiest bread we'd ever eaten. If you've never had that kind of accidental sales endorsement then I can heartily recommend the Panasonic range (there's a good range on Tesco Direct). Ours is the SD-ZB2502, which is the one with all the bells and whistles, but the main difference from the lower spec is having a yeast dispenser - helpful if you want to put the timer on and not worry about the yeast starting to activate too soon, but not exactly critical.

Bread machine

Admittedly most of the time I use the machine to facilitate my laziness. On the timer, overnight, it's easy to make a simple sourdough loaf for breakfast. And if I get up in the morning and realise we've nothing for lunch, there's a "speed" cycle that makes a perfectly adequate loaf in two hours. Obviously the two-hour loaf will never be quite as good as dough that's had time to rise slowly on the five- or six-hour cycle, but it's more than nice enough for a sandwich or to accompany a bowl of soup.

But when I have a little more time, one of my favourite things is to knock up a batch of fresh rolls. It's fun to experiment with different flours and flavourings - and I know I manage to try out a lot more ideas now I've got the machine to do the leg-work for me.

For the base of these rolls, I used the focaccia dough recipe from the booklet that came with the bread machine, which has a lovely texture and results in a great crumb. You could totally make these by hand, too, you'll just have to spend a bit more time kneading.

Onion & Caraway Bread

Onion & Caraway Bread

Onion & Caraway Bread

Red Onion & Caraway Rolls
Makes 6

300g (10½oz) strong white flour
1tbsp olive oil
1tsp salt
170ml cold water (about ¾cup)
½tsp instant yeast
1tbsp caraway seeds
1 small red onion (diced finely)
  1. With a breadmaker:
    Add all ingredients to the bowl, and use the dough cycle to combine (on mine, it's program 22 for 45 minutes).
    Without a breadmaker:
    Warm the water and dissolve the yeast, then fold all ingredients together and knead the dough for 30 minutes.
  2. Divide the dough into six even pieces and fold the edges underneath to create a rounded shape.
  3. Preheat the oven to 190°C (375°F).
  4. Arrange on a floured baking tray, and set in a warm place to rise until doubled in size (30-45 minutes).
  5. Brush the tops of the rolls with a little extra olive oil.
  6. Bake for 15-20 minutes until lightly golden-brown in appearance. Each roll should sound hollow when you tap the base.
  7. Cool on a wire rack, or enjoy while warm.


4 comments:

Rachel said...

I used to make bread by hand when I was a teenager, and I have no objection to the kneading being done by machine - the recipe books are full of such variety, too!

Angie Schneider said...

These dinner rolls look fantastic. Love the crumb and with a large bowl of warm and smooth pumpkin soup, this would make a terrific dinner.

D said...

Is the knead by hand time correct? That seems like an awfully long time, but I'm no expert. They look delicious, and I'd like to try them. No breadmaker, though, so I wanted to check first. Thanks.

Rachel Cotterill said...

D, I was projecting from the amount of time the breadmaker seems to spend bashing the dough around! If you try it with less time, let me know how you get on? You might just need to leave it to stand for longer, there are seemingly hundreds of ways to knead/rise a dough :-)

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