Rockin’ the Rolls
After yesterday’s less than satisfactory bread, i was itching to make something that will redeem my faith in my breadmaking.
So, i went back to my true, tried and tested recipe, and switched from cinnamon to chocolate. The process was just like visiting an old friend, i knew know what to do, what not to do, what to expect and and what not. It was quite relaxing, if not comforting.
I kneaded the dough for a good 30 minutes, and was rewarded with the smoothest and silkiest dough which was able to pass that elusive window pane test. All it took was some patience, and persistence if you must.
I left the dough to proof for about an hour, which was more than enough when u have a hot, humid climate like mine ( i live in Indonesia). By the end of the hour, the dough has more than tripled in size! i was a bit worried that i might have overproofed it, and that it might taste sour later on. But thankfully none of that happened.
As for the filling, instead of the usual cinnamon sugar i settled on chocolate chips today, just because, u can never go wrong with chocolate.
I moved at a leisurely pace as i rolled the dough into a log, sliced it, and let it proof a 2nd time. Just because it’s a Sunday, and i didnt have to worry about the office, or anything boring like that. A very indulgent baking session, really.
The dough went into the oven for a good 20-25 minutes.
and after all that time in the oven, i pulled out a pan of golden brown deliciousness.
Which was promptly drizzled with chocolate, of course
Next, came the final test,
the texture of the bread.
I pulled at the first roll and soft fluffy goodness greeted me. The texture was somewhat like a sandwich bread, a fresh one. The roll was so soft i had to collapse it sidewards, and use the gentlest sawing motion with my serrated knife.
aahh, thats about right for Asian styled sweet bread.
For dough recipe, refer to my older post, HERE.
What a Happy Sunday Breakfast.