Sunday, May 11, 2014

Cheese Rolls by Water -Roux Method

Everyone in the family knows that I am crazy over bun making :) My other half gets worried when he sees my digital scale and all the baking ingredients on the table … “there she goes…in a world of her own ” :p Nothing beats the joy of kneading a piece of pliable dough, I find it very therapeutic and truly I am in a world of my own , the end result…a tray of yummilicious herbed, cheesy buns….phew it was worth all the efforts ! I have to thank Grace of Kitchen Corner  for her generosity in sharing this bun making using the water-roux method. I am eager to try this method out for she shared in post how soft and fluffy those buns were , and needless to say I actually caught the fever from her :)) I can't wait till the weekend to try out her cheese bread strips ( of course, unlike hers, mine are shaped like hot dog rolls :) 

Bun making using the water-roux method is actually great…it makes the bun texture very soft , light and fluffy….P*E*R*F*E*C*T for people who love soft buns..:))) Thanks Grace , for sharing this with us.  What Grace said is so true…one can get addicted to it…I am addicted to it now…

For the toppings, beside grated cheddar cheese , I added some dried rosemary and some paprika. The aroma coming from these combinations while baking was really good….:p really, it was good! The good news is... the buns still remained soft in air-tight container the next day!

mix 250gm water with 50gm bread flour and
cook over low heat to get water- roux

mine didn't turn out like cheesy bread strips
but more like hot dog rolls :p

Slightly burnt on the surface but still taste good

soft, light and fluffy..Mmmmm yummy!

Cheese Rolls by Water-Roux Method - adapated from Kitchen Corner

Recipe for the 9 buns (approximately 60g for each dough):

195g bread flour 
90g plain flour 
12g milk powder 
30g caster sugar  
6g salt  
6g yeast  
60g beaten eggs  
65g water  
75g water roux 
45g unsalted butter  
some pizza cheese or mix of shredded mozzarella cheese, shredded cheddar cheese and Parmesan cheese

Recipe for the water dough "water roux":

Cook 250g water with 50g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. I didn't measure it with thermometer, so I cook it until like a baby porridge. Transfer to a clean bowl and cover with a cling wrap to avoid skin forming. The amount of water dough here would be more than a recipe required, you could store it in a the fridge for 2 days, if the color turn to dark grey, feed the bin 

  1. Put all the buns ingredients for kneading until smooth and elastic and the dough no more sticking at the side of the mixing bowl. Let it proof for 40 minutes in a clean bowl cover with cling wrap.
  2. Divide the dough into even size of 9 portions and shape it into smooth ball shape. Let is rest for 10 minutes.
  3. Flatten each dough with your hand and roll it out in longish shape. Roll it up to a sausage shape and seal it tightly. Place on a baking tray and let the dough proof for 40 minutes.
  4. Egg wash the dough and sprinkle with some cheese and bake at 180C for 15 minutes. 


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