Adapted from "The Bread and the Bread Machine"
450 g bread flour
2 tsp salt
1/2 tsp caster
1 sachet of yeast
1/4 cup of butter
1 cup lukewarm milk
After the few attempts of failed breads and about 1-2 successful simple bread, I decided my hand on shaping dinner rolls. The reason being they look so good, and I just needed to know how to braid, tie a twist, roll the dough. Anyway, it was quite a brave attempt when I have not even gotten the basics right yet.I did exactly as per the book, just that I think the temperature of my kitchen is much cooler, I didn't quite let the dough rise and proof up to doubled its bulk. I might have been also not too gentle on the dough, thinking that I need to knead it hard and well.
The picture looked quite nice, because I was very proud of that I could shape them. To take the picture, I took my basket, and put a cloth over just to get that contrast, and put it under my orange lights to get this effect.
As you can see from the picture below, the inside was a little less than ideal, very dense. Well, it tasted good overall, a little hard on the outside. Moreover, I didn't have any sesame seed to decorate, I threw some herbs onto the final touch, just to get that little flaky things on the bread.
I would say this is a fair attempt, at least I got the shapes right, perhaps not the texture and that's when I launch into my research.
I started to look up particularly on the different types of flour and hydration...well, I didn't know that baking breads has to be so scientific......