Aya’s Burger Rolls

Happy Cooking and Baking in 2019!

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It is 2019, and what a blessing to be alive and doing what I love the most, bringing you my recipes and making your kitchens smell good. I am actually on resting mode, trying not to go outside much, but I ran out of bread and ready food, so I thought I should make these rolls. Which in turn motivated me to write the recipe and give it away.

I do not have a lot to say other than to thank for starting this journey with me by following my blog, I do hope that I add value into your lives, making your tummies happy and surprising your palates with my recipes. This year, I wish those who are scared to cook or bake in the kitchen to be more confident, take it one step at a time, and more importantly remember to be playful, loving and happy while doing it.

Happy New Year!

xoxo


AYA’s BURGER ROLLS

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Equipment you will need

Enamel Baking Pan (d: 26.5cm, base (h): 9.2cm)

One large mixing bowl (3L)

One medium mixing bowl

Wooden spoon

Baking paper

Kitchen towel

Cling wrap

Digital scale

Measuring jug

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INGREDIENTS

450g Unbleached Cake Flour

270ml Full Cream Milk, warm

2 Extra-large Eggs (1 for egg wash)

3 Tablespoons Canola Oil

1 Tablespoon Dried Yeast (10g packet)

2 Tablespoons granulated Sugar

1 Teaspoon Sea Salt


METHOD
  1. In a large mixing bowl (3L) whisk together the sugar, salt, flour and yeast. Set aside.
  2. Measure and warm milk.
  3. Crack 1 egg and beat slightly, then add at the centre of the flour mixture.
  4. Add in the oil and pour the milk.
  5. Using a wooden spoon, roughly mix flour mixture and wet ingredients.
  6. Then use your hands to knead for 7 minutes, until the dough becomes smooth (See note 1)
  7. Transfer the dough into a clean large mixing bowl that is slightly greased with oil. Cover with cling wrap. Let the dough rise for 60 to 120 minutes or until it doubles in size (see note 4).
  8. Line a baking tray with baking paper. Set aside.
  9. Remove the dough from the bowl and transfer the it to a floured surface,
  10. Cut the dough into 12 equal pieces. If you like being precise, you can use a scale and weigh each piece between 65 and 70 grams (see note 3).
  11. Roll each piece into rounds and place into the prepared baking pan. Cover it with a clean kitchen towel over the top or cling wrap. Let it rise again for another 30 or until it doubles in size.
  12. Meanwhile, preheat the oven to 170℃ (see note 2)
  13. Brush the rolls with the egg-wash then sprinkle with sesame seeds (optional).
  14. Bake for 17 minutes or until golden brown.
  15. Serve with any filling you like, enjoy:-)

 

Notes:
  1. Note that, this is a soft and slightly sticky dough. Do not be tempted to add more flour than mentioned.
  2. It’s important that you understand how your oven works, I have an old one that over heats so a new or modern oven will mean the temperature must higher or lower than I recommended.
  3. I used a digital scale to weigh each roll, and 10 of the rolls weighed 70g and 2 weighed 65\66g.
  4. Depending on the type of yeast used (or amount) and room temperature the dough can rise faster or lower, mine took 60 minutes on this day.

 

 

 

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