Deeba of Passionate About Baking tagged me, last week, to bake bread for The Worldwide Blogger Bake-Off Challenge. I enjoy baking bread and if I can help someone somewhere by baking bread, why not?
And my contribution to baking bread are these flaky whole wheat dinner rolls.
Breadline Africa is a charity based in South Africa works towards ending poverty in Africa by helping communities achieve long-term self-sustainability.
Breadline Africa was founded in 1993 by a group of community and social workers in South Africa and like-minded colleagues in Europe. Together they have raised funds in Europe and identified small, ground-level projects in Africa that are most likely to succeed with a financial boost.
On Blog Action Day, Breadline Africa launched their Worldwide Blogger Bake-Off campaign. The aim is to raise $1 million in funds for a project to convert shipping containers into locations for food production and distribution in Africa. It is hoped that these sustainable community kitchens will not only provide food such as bread and soup to those in need, but also opportunities for skills development within poor communities.
If you would like to join The Blogger Bake-Off, details can be found at their site. These are some of the ways in which you could be a part of the campaign.
- Join the campaign.
- Submit your bread baking recipe.
- Make a donation to Breadline Africa.
- Vote for your favourite recipe.
- Bake a loaf of bread and blog about it.
- Bake many loaves of bread and host a bake sale.
Bloggers who would like to bake for this cause may use the widget on their blogs and tag 5 other bloggers to Bake Bread, Give Dough and Feed Africa.
I would like to invite the following bloggers and hope that they join us to bake some bread.
Shibani of Pearlsofeast
Arundathi of My Food Blog
Manuela of Baking History
Jude of Apple Pie, Patis and Pate
Ivy of Kopiaste
When Sandra of Le Petrin sent in these Flaky Rolls for Bread Baking Day #12 (which I had guest hosted) I knew I was definitely going to try them out. She promised that these rolls had the texture of croissants without the fat or sweetness and that was all the encouragement for me to make them. Sandra used this recipe from MyRecipes.com and that’s the recipe I also used.
I experimented with a few minor changes. I have made these rolls using all purpose flour, half and half of all purpose and whole wheat flours and only whole wheat flour. All three versions turned out good. So what you would like to use would be according to your preferences.
I have also used this recipe to make croissant shaped rolls. The rolls in the picture were made using half and half of all purpose and whole wheat flours.
Just follow the method given below. Instead of the rolling the dough rectangle, cut the dough into 10 triangles. Roll each triangle from the longest side towards the point opposite it. Bend the ends of the rolled triangles slightly to resemble a croissant, if you wish. Brush with oil, cover and allow the croissants to rise for about 30 to 45 minutes. Bake as for the rolls.
These are absolutely delicious. I served them with Sopa de Feijao Branca e Legumes. You can see the roll in the picture below.
Here is my recipe adapted from here. I would recommend that you go through the original recipe before trying my version.
2 tbsp honey (or sugar)
2 ¼ tsp dry active yeast
1 cup warm milk
3 cups whole wheat flour
¾ tsp salt
2 tbsp butter, softened
oil for brushing rolls
Dissolve the honey and yeast in warm milk. Keep aside to prove.
Measure out 2 ¾ cups of flour by lightly spooning into the cup and leveling with a knife. Put this flour, salt and the yeast-milk mixture into the food processor bowl. Process till a sticky dough forms. You can do this by hand if you prefer.
Put the dough onto a lightly floured work surface and knead, adding as much of the remaining flour as necessary, till the dough is smooth and elastic. The dough should be slightly sticky. Cover the dough and aloe to rest for 10 minutes.
Roll the dough into a 12” by 10” rectangle, lightly dusting with flour to prevent the dough from sticking. Now spread the softened butter over the rectangle. Starting from the long side, fold one third of the dough over the butter. Fold one third from the opposite side to have a folded rectangle which is 12” by 3”. Cover the dough with plastic wrap and place in the freezer for 10 to 20 minutes.
Take the dough out of the freezer and roll the dough out again into a 12” by 10” rectangle, using a little four if necessary. Folding from the long side, fold again as explained above. Cover with plastic wrap and place in the freezer for 10 to 20 minutes.
Remove from the freezer and roll the dough, using a little flour if needed, into a 12” by 8” rectangle. Starting with the long side, roll the dough (as for a jelly/ swiss roll) and pinch at the seam. Do not seal the ends of the roll.
Cut the roll into 12 equal pieces and place each in a greased muffin cup, cut sides up. Brush the tops of the rolls with oil, cover, and allow them to rise until almost double in size (about 30 to 45 minutes).
Bake at 190C for 20 to 25 minutes, till golden brown. Remove from the pans and cool slightly on a rack. These rolls are truly flaky and soft and best eaten when warm. If serving later, warm the rolls before serving.
These dinner rolls also go to Susan of Wild Yeast for Yeastspotting.
Mansi of Fun & Food Cafe thinks these rolls are just the thing for her Vegetarian Thanksgiving Carnival and I'm not arguing with her. So these go across to her, too.