4 is
based on 2 kg of flour at 75 cents a kilo plus yeast, sugar, oil and salt. Cost may vary depending on your ingredients but however which way you cut it, home made will be far cheaper than buying it from the shops.
Ingredients
2 kg
plain flour (like I said you can use 1 kg of a different kind of flour if you like)
Following on from our homemade butter and buttermilk success last weekend, I thought I would continue the trend this week with some homemade dinner rolls
Place ingredients in the bread machine in the order suggested by manufacturer. warm milk (I used 1%) [250 ml]. ) unsalted butter, softened [57 g]. 2 eggs, lightly beaten. 1 1/2 tsp. bread flour [560 g]. 2 1/4 tsp. Select dough setting (mine takes 1 1/2 hours) and let the bread machine work its magic (check the dough after five minutes to see if 1-2 Tablespoons of water or flour is needed). Divide dough into 24 even-sized pieces. shape each into a ball and divide between two greased 9x13-inch pans (12rolls per pan). Bake at 375 degrees for 17-20 minutes or until golden. The original recipe called for 1/2 cup (8 Tablespoons) of butter, but since I was planning on serving these with cinnamon honey butter, I didn't want all that extra butter in the dough. 1 c warm milk (I used 1%) [250 ml]. ) unsalted butter, softened [57 g]. 2 eggs, lightly beaten. 1 1/2 tsp salt. 4 c bread flour [560 g]. 2 1/4 tsp instant yeast
Place ingredients in the bread machine in the order suggested by manufacturer. warm milk (I used 1%) [250 ml]. ) unsalted butter, softened [57 g]. 2 eggs, lightly beaten. 1 1/2 tsp. bread flour [560 g]. 2 1/4 tsp. Select dough setting (mine takes 1 1/2 hours) and let the bread machine work its magic (check the dough after five minutes to see if 1-2 Tablespoons of water or flour is needed). Divide dough into 24 even-sized pieces. shape each into a ball and divide between two greased 9x13-inch pans (12rolls per pan). Bake at 375 degrees for 17-20 minutes or until golden. The original recipe called for 1/2 cup (8 Tablespoons) of butter, but since I was planning on serving these with cinnamon honey butter, I didn't want all that extra butter in the dough. 1 c warm milk (I used 1%) [250 ml]. ) unsalted butter, softened [57 g]. 2 eggs, lightly beaten. 1 1/2 tsp salt. 4 c bread flour [560 g]. 2 1/4 tsp instant yeast
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INGREDIENTS500g minced chicken500g minced pork1 shallot¼ savoy cabbage finely shredded1 finely chopped carrot1 red chilli finely chopped1 green chilli finely chopped2 tbsp freshly chopped garlic2 tbsp ground ginger1 pack dim sim skinsThai Basil to Taste (I generally add a lot of basil, mint & coriander, that is why I wrote to taste) Vietnamese Mint to tasteCoriander to taste Salt PepperMETHODCombine all ingredients (except dim sim skin) in a large bowl and massage together. 2 tbsp fresh. 2 tbsp ground ginger
The reason I wrote this up, is because I had a few failures (not inedible, but a few lumpy and grainy, and one completely runny - luckily, being resourceful I turned the lumpy ones into Greek-style yoghurt and 'cream cheese' by draining them, and the runny one ended up as banana yoghurt smoothies for the kids
We love making homemade takeaway in our household. Serves 2 (and a toddler) 1/4 cup shredded iceberg lettuce. 8 bread and butter pickles. Small hamburger buns (purchased an 8 pack from Woolies for $4). Split bun in haf and lay out on a cutting board Shred lettuce as fine as you can and distribute evenly between the 8 rolls (bottom half)Shape mince in patties even shapes and sizes and salt and pepper to taste. 8 bread and butter pickles
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Little pizzarollsmade with puff pastry oozing with mozzarella, bacon, fresh basil, and tomatoes. And because they’re made with puff pastry, instead of heavy pizza dough, they’re light and delicate
With the baking paper on top of your breadmat, roll or press out by hand into a square shape (or whatever fits your container) and put base into the container with the baking paper attached
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Bases should be golden and rolls sound hollow when tapped. 200 mls warm water. 600 gms plain flour. Another 200 mls warm water. Mix the dough until shaggy, let rise 45 minutes then knead by hand for 4 minutes and follow the method along to finish the rolls. 2. 6. 7. Divide the figure by 12 (mine was 1082gms /12 = 90gms per roll. Cover with a clean cloth and let rise for further 25 minutes. After 15 minutes, set your oven at 200C and heat for remaining 10 minutes. Place rolls in oven and set timer for 10 minutes. 12. To thaw, microwave for 25 secs then heat in oven until crunchy. 200 mls warm water. 600 gms plain flour. Another 200 mls warm water
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