The recipe makes a small quantity – 9 dinner rolls and scrolls, 6 finger buns and flat hamburger buns. It’s quick and easy, so a couple of batches can be made at once.
It’s a versatile recipe that you can adapt to your own tastes.
I sometimes leave the dough to do its first rise in the Thermomix bowl, but this isn’t necessary. The reason being that one, I won’t forget it and two, I know when it’s risen enough as the MC pops up. I’m fortunate to have two bowls, so I can always use the second bowl if the first is occupied.
- 225g water
- 40g instant milk powder
- 2½ tsp dried yeast
- 2 tsp sugar
- 1 tsp salt
- 40g soft butter or oil
- 380g strong bread flour
- 2 tsp bread improver
- Place water, milk powder, yeast and sugar into Thermomix bowl and set dials to 2 minutes/37/speed 2.5. (Increase slowly so yeast doesn't get pushed up the sides of the bowl.)
- Add remaining ingredients and mix on dough setting for 6 minutes.
- Remove dough from bowl and place onto ThermoMat or into oiled ceramic bowl. Fold mat over or cover bowl.
- Allow to prove until at least doubled.
- After first proof, shape into 8 rolls and place onto an oven tray to rise.
- To get an even size for each roll, weigh dough and divide by 8.
- Weigh each piece of dough.
- Cover with a cloth and allow to rise again until doubled.
- Bake for 12 to 15 minutes at 210ºC
Flat Hamburger Rolls
Make the master recipe.
Divide dough into 6 and shape each into a ball. Place into a large shallow sided (about 2 cm, enough for rolls to rise) baking tray and press down, making sure there’s plenty to space between each bun. Cover with a silpat mat or well greased foil.
Spread evenly over dough.
