Sometimes I need some inspiration. I bake almost everyday and I can be quite obsessed when I get hung up on something (like chiffon cakes) and when that happens I would bake the same thing in different forms for weeks on end.
Last Saturday, the kids went to their PorPor’s and I wondered out loud if I should bake.
The LAM: Of course you are baking. You have to even wonder?
Me: But I don’t know what to bake!
The LAM: (proceeded to give me a list of what he wanted to eat).
Me: Well, it looks like I am baking after all!
And bake I did – I made these ham and cheese pinwheel rolls for the LAM since he likes them a lot. Plus, I wanted to try this bread recipe that I found a while ago.
The bread itself was soft (very important) and delicious (also very important), and yes I experimented again by leaving one bread roll in my fridge for 5 days then reheating it in the microwave for 20 seconds and yep, it was soft all over again.
And the smell of the bread with the ham and the cheese is simply awesome. I’d happily munch on this for breakfast every morning!
I like kneading bread by hand because I find that bread made from manual kneading tends to be softer than that which has been kneaded by the bread machine. Of course when I am really busy I would still put the bread machine to work.
In a big bowl, add all the dry ingredients. Mix to combine.
Add the egg and mix.
Gradually add the water and stir until a dough forms.
Have you ever had this happen to you?
I really hate it when that happens, which is why I use a Danish dough whisk when I mix heavy doughs (like bread doughs or minced meat). I remember getting about 10 Danish dough whisks for my friends last Christmas from the US because they are impossible to get in Singapore. But you know what? Tolovo Singapore is bringing them into stores here in 2015. So if you want to own one of these fabulous whisks, sign up for updates on their Facebook Page!
Cover the bowl for 15 minutes and leave the dough to absorb the liquid.
Knead the dough then add the butter and continue kneading until you reach the windowpane stage. This will take 10-15 minutes.
Spray the dough with a little water, cover with a piece of damp cloth and place in an oven (35°C) to rise for an hour, or until the dough has doubled in size. Please wait until the dough has doubled in size before proceeding (unless you want the bread to be hard).
Cut the dough into 2 equal pieces.
Roll each piece into a rectangle. Layer ham on the dough.
Sprinkle with cheddar.
Take one end of the dough and roll it firmly to form a log.
Pinch the edges to seal. Cut each log into 6 pieces that are more or less equal in size).
Place each roll on a lined and lightly greased tray. (I used a 9×13-inch tray)
Return this (uncovered) into the oven to proof at 35°C for 40-50 minutes. At the end of this time, remove the tray and pre-heat the oven to 180°C.
Brush the buns with egg wash and sprinkle Parmesan on top.
Bake for 18-20 minutes or until the bread is nicely browned.
Lift the baking paper and transfer the bread onto a wire rack to cool completely.
The buns can be kept in the fridge for up to 5 days. Reheat by microwaving for 20 seconds (you may need to increase the time if you are re-heating quite a few buns at once). You can also freeze them in an air tight container for up to 3 months. Thaw the buns over night in the fridge before re-heating.
BREAD LOAVES AND BUNS BAKING CLASSES
Do you like making bread but is clueless about the process? Or maybe you have been making bread but haven’t achieved the results that you desire?
Never fear, help is here!
I shall be conducting 2 additional hands-on classes on the process of making both bread loaves as well as assorted buns with different fillings. You will get to try making 2 types of bread recipes and take home soft and yummy bread loaves and buns!
Held at the well-equipped kitchen at The Eureka Cooking Lab, all ingredients and equipment will be provided.
Limited to 12 participants per class, click on the links below to get your tickets:
Class 1
Date: Wednesday 21 September 2016
Time: 9.00am – 12.30pm
Tickets > SOLD OUT
Class 2
Date: Saturday 1 October 2016
Time: 9.00am – 12.30pm
Tickets > CLICK HERE
- 240g bread flour
- 60g plain flour
- 55g sugar
- 5g salt
- 10g milk powder
- 2 teaspoons instant yeast
- 1/2 egg
- 150ml cold water
- 30g butter, at room temperature
- 12 slices ham
- 1/2 cup Cheddar
- Parmesan to sprinkle
- Egg wash (1/2 egg + 1 tablespoon water)
- In a big bowl, add all the dry ingredients. Mix to combine.
- Add the egg and mix.
- Gradually add the water and stir until a dough forms.
- Cover the bowl for 15 minutes and leave the dough to absorb the liquid.
- Knead the dough then add the butter and continue kneading until you reach the windowpane stage. This will take 10-15 minutes.
- Spray the dough with a little water, cover with a piece of damp cloth and place in an oven (35°C) to rise for an hour, or until the dough has doubled in size. Please wait until the dough has doubled in size before proceeding (unless you want the bread to be hard).
- Cut the dough into 2 equal pieces.
- Roll each piece into a rectangle. Layer ham on the dough.
- Sprinkle with cheddar.
- Take one end of the dough and roll it firmly to form a log.
- Pinch the edges to seal. Cut each log into 6 pieces that are more or less equal in size).
- Place each roll on a lined and lightly greased tray. (I used a 9x13-inch tray)
- Return this (uncovered) into the oven to proof at 35°C for 40-50 minutes. At the end of this time, remove the tray and pre-heat the oven to 180°C.
- Brush the buns with egg wash and sprinkle Parmesan on top.
- Bake for 18-20 minutes or until the bread is nicely browned.
- Lift the baking paper and transfer the bread onto a wire rack to cool completely.
- The buns can be kept in the fridge for up to 5 days. Reheat by microwaving for 20 seconds (you may need to increase the time if you are re-heating quite a few buns at once). You can also freeze them in an air tight container for up to 3 months. Thaw the buns over night in the fridge before re-heating.
What are you baking this Christmas? Why not share it with us? Remember to link your post back to Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from The Domestic Goddess Wannabe!
Hi, may i know for this recipe, you had used cold water instead of warm water. I thought yeast need warm water? If is cold water, how cold is the water? Wanted to try baking bread and my family like cheese and ham and thought of adding that in, somehow i am confused, pls advise, thanks
Hi Allison I understand your confusion. Actually when you use instant yeast, you don’t need warm water. 🙂
Thanks for the info, so i assume unless we are using active dry yeast then we need to use warm water? in this case i just used room temperature water will do? do i need to reduce the amount of water used in your other recipe eg. 40 mins bread rolls?
Hi that is correct. No, just follow the amount indicated on the recipes.
Hi Diana, thanks i will try it out
Hi Diana, my dough was so soft that it cannot be shape. Please advise.
Hi, may I know if I can use bread maker to make the dough by using the same amount of ingredients in the recipe you provided? Thanks!
Yes you can!
Hello Diana,I have tried bake this roll and it was perect and so yummy !!I even have to control myself for having too much….lolI will bake it again and share with my nieces and nephews,Thank you for sharing this wonderful yummy rolls and i enjoy learning something new from your blogs.Have a blessed day.
Hi Ling Foong I am so happy that the recipe worked for you! Thank you for your feedback 🙂 🙂
Hi Diana, I have tried to make this deliciously looking rolls it turns out so great. My hubby loves it so much. Thanks for sharing this amazing recipe:D.. Have a lovely day!
Hi Genevev thank you so much for your feedback! I am so glad to hear that your hubby loves it! 🙂
Hi Diana, these rolls look so yummy that I really feel like baking them now! Can I use the kitchen aid mixer to make the dough? How long should I knead them for? Many thanks!! =)
Hi you can use the kitchen mixer to help you mix the dough. Mix until you reach windowpane stage (Google this if you are not sure).
Thanks Diana, I tries this bread, love it, was so soft even after a few days.
This is the only bread recipe that is successful for me.
Tried so many bread recipes all failed, most of them too dry and hard, can injured pp if throw at them.
I knead bread for 1hour plus by hand still cannot get window pane. Frustrating.
Any good advice ?
May I know what other fillings can I put in this bread, not sure if other fillings will change the texture of the bread.
I am thinking to buy Philips 900 advance mixer to help to knead. Anyone know if it is good ?
Hi lean, Kneading bread can be tricky. If you want to make more bread, why not get a breadmaker instead of a mixer? They knead much better. Plus, the cheaper mixers do not have the power to knead bread properly, so if you really want to get a mixer, then go for those that are more powerful.
Hi Diana, I followed the ingredients but put it in the bread maker machine instead, and left it inside to double in size. But when I took it out, it was very sticky. I added more plain flour and lightly hand-kneaded it but it was still sticky and not your texture above. Any advice why is this so?
Hi Diana, can I substitute chocolate chips and nuts for this recipe?
yes sure