Greg's bread rolls
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My first attempts at bread rolls were with sourdough. I wasn't very happy with them because I couldn't get them to rise enough. In the meantime I've given up and used yeast instead. Here's what I'm doing at the moment:


quantity       ingredient       step
500 g       Wheat flour       1
500 g       “Manhattan Light Rye” bread mix       1
580 g       water       1
18 g       yeast       1
25 g       salt       1
60 g (about 72 ml)       oil       1
      Sesame seeds       2


  1. Mix the flour, water, yeast and salt in an electric mixer. When relatively consistent, add the oil and continue mixing until uniform.

  2. Spray with water and place in an oven at 35° to 40° and allow to rise, about 1 hour. Mix again and divide into 24 rolls of about 70g each. Spray with water again and sprinkle with sesame seeds. Place on a tray in the oven and leave until they have risen to the desired size, about another 1 hour.

  3. Bake at 200° for 20 minutes.


The combination of half plain wheat and half “Manhattan Light Rye” mix proves to be quite flavoursome, but handling the moist dough is a real pain: it's very sticky. I'm gradually reducing the amount of water, but it doesn't seem to help.

On 22 August 2019 I didn't have any Manhattan Light Rye, so I made them only with wheat flour. The dough required more water, and I put in 635 ml, which seemed to be alright.

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