Long time ago I wanted to make my own bread or bread rolls, but was always a bit afraid to bake them, as they looked like a huge thing to me. Thank to the lock down I have to do my grocery once every 7-10 days, and in a freezer as small as mine I can not store breads for weeks, or actually I can but in that case I do not going to have any meat product in those times. Anyway, this week we finished our bread earlier than I thought, but I did not wanted to go shopping yet, so had to give it a try. I looked up multiple recipes from Hungarian pages as nosalty.hu or mindmegette.hu, and tried to find out what is “the secret”. Every recipe had different methods, how to make fluffy, and yummy bread rolls (why not bread? In my family we are more bread roll people than bread, there just easier to use for bigger sandwiches, or eat with the goulash.), so after reading through about 10-15 recipes that were all different, I thought I make my ` Frankenbread rolls` and will see how there turn out.
The final result was very pleasant, the rolls were tasty, outside had a nice crispy texture, and inside a soft crumb (or interior? not sure how to translate). I got 12 smaller bread rolls that were still soft and tasty in the next day, so I can say I was very proud of them and just loved my sandwiches from the still warm, freshly baked rolls.
Ingredients (for 12 small or 6 big sized rolls):
4 cup all-purpose flour
1.5 teaspoon salt
2.5 teaspoon yeast
a pinch of sugar
1.5 teaspoon sunflower or vegetable oil
1 and 1/8 cup warm water (warm, not hot, you need it to activate the yeast)
In a smaller bowl mix together the sugar, yeast and warm water and put aside for about 10-15 minutes to a warm place.
Mix the flour with the salt, and when the yeast is ready, add it to the dry ingredients (with all the water). Knead the mixture until you get a sticky, but consistent dough. Add the oil, and knead it for 2-3 more minutes.
Put a kitchen cloth on the top of your bowl and put it to a warm place to rest for 20 minutes.
After the 20 minutes your dough should look fluffy, with small bubbles in it, and also grown to 1.5-2 times it`s size. Depend on how big rolls you want to bake, share the dough to 6-12 balls. Fold the side from all around to under the bottom of your rolls, so the top of them look very smooth.
Put them to a baking tray with baking paper, and leave to rest again in the warm place for 30 more minutes.
Before you put them to the preheated oven, sprinkle to top of the rolls and the paper around the rolls with water, I also put water in a heath proof bowl so the rolls will get steam baked.
Bake them on 200 Celsius degrees in a preheated oven (leave the water in the oven for the whole baking time) for 15-20 minutes or until the top of them get golden brown and there sound hollow when tapping their bottom.
Enjoy!
Mindig is szerettem volna kiprobalni milyen otthon kenyeret es zsemlet sutni, de eddig sosem vetem ra magam, mert tul bonyolultnak tunt es sok elokeszulettel jart, de most a londoni kijarasi szabalyozasnak es a konyham irrealisan kis kapacitasanak koszonhetoen rakenyszerultem, hogy megprobaljam.
Rengeteg receptet olvastam at, es videot neztem meg, hogyan keszul a hazi zsemle (nem kenyer, mert a mi csaladunk inkabb zsemles, mint kenyeres), de egy egyseges teknika helyett azt figyeltem meg, hogy ez is olyan mint a brassoi, mindenki maskent kesziti, szoval en is osszeszedtem a szamomra kivitelezheto es szimpatikus metodokat es allitottam ossze a sajat kis `Frankenzsemi` receptemet.
Az elkeszult zsemlek (12 kisebb darab) kivul ropogosak, belul puhak es levegosek lettek. Laktatobb, mint a bolti vizes zsemlek, viszont azokhoz hasonloan marad puha es friss akar a kovetkezo napra is.
Hozzavalok (12 kis meretu, vagy 6 normal meretu zsemlehez):
4 bogre liszt
1.5 teaskanal so
2.5 teaskanal eleszto
1 csipet cukor
1.5 teaskanal napraforgo olaj
1 es 1/8 bogre langyos viz (nem forro, az eleszto aktivalasahoz kell)
Egy kisebb talban keverjuk ossze a cukrot az elesztovel es a langyos vizzel es tegyuk felre meleg helyre 10-15 percre, amig az eleszto megkel.
Egy masik talban keverjuk ossze a sot a liszttel es mikor az eleszto keszen all adjuk hozza a szaraz alapanyagokhoz. Gyurjuk a tesztat addig, mig egy kisse ragados, de egyseges allagot kapunk, ekkor adjuk hozza az olajat is es gyurjuk tovabbi 2-3 percig. Konyharuhaval fedjuk le es tegyuk meleg helyre kelni 20 percig. A 20 perc leteltevel osszuk a tesztat 6-12 reszre attol fuggoen mekkora zsemleket szeretnenk kesziteni. A labdak szelet korbe hajtsuk a gombocok ala, igy a tetejuk szep sima feluletet kap, es tegyuk oket egy sutopapirral belelt tepsire, majd lefedve vissza a meleg helyre tovabbi 30 percre.
Mikor mar szepen megdagadtak spricceljuk le a tetejuket es a sutopapirt korulottuk vizzel. Amennyiben van ra mod a suto legalso polcara is tegyunk egy adag vizet, es azzal egyutt melegitsuk elo a sutot 200 fokra. A vizet hagyjuk bent a sutes ideje alatt vegig, igy a zsemlek gozben fognak megsulni. Korulbelul 15-20 perc sutesi ido kell nekik, a lenyeg, hogy a tetejuk aranybarna es a belsejuk ureges hangzasu legyen.
Jo etvagyat!
Recipes from heart 