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My Childhood Sugar Bread Rolls
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Soft and fluffy milk rolls sprinkled generously with a good layer of crunchy coarse sugar. These sweet rolls are wonderful for breakfast, tea, to take to a party or just because you want to eat it.
I have on occasions tossed in some leftover marzipan. When I do have two pieces or so of the very sweet Indian milk fudge, burfi, I toss them in as well. It makes the rolls a tad sweeter and richer but it might stunt them a little. Reduce the liquid by about 2 Tablespoons if you choose to add it.
Only coarse sugar will do for the sprinkles as the extra large sugar crystals are essential for that sweet 'crunch factor' as you bite into the rolls.
Only coarse sugar will do for the sprinkles as the extra large sugar crystals are essential for that sweet 'crunch factor' as you bite into the rolls.
I doubt the sugar bread rolls that my grandma bought contained marzipan or burfi but nevertheless these do taste similar to the rolls from my childhood. That bakery closed down years ago. Grandma would have been pleased that I can now bake them myself. Still, they would never taste exactly as I remembered them. Perhaps, I like these sugar rolls not so much for how they taste but because I remember they were bought and presented with love.
If you have a standing mixer, making this loaf isn't too difficult.
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| Slap on a generous slab of butter and sprinkle more sugar! Breakfast doesn't always have to be healthy. |
MY CHILDHOOD SUGAR BREAD ROLLS
Prep:
|
~ 30 minutes
|
Cook: | 25 - 30 minutes baking (Adjust baking time if you are using a different size pan from mine) |
Inactive: | First rise ~1 hour. Second rise ~30 - 45 minutes |
Level: | Moderately easy |
Serves: | 8 or more |
Oven Temperature: | 360F (180C) |
Can recipe be doubled? | If kneading by hand, yes. If using the standing mixer, no. You will ruin your mixer. |
Make ahead? | Dough can be made ahead the night before and refrigerated in a container 2X its volume to allow for expansion. It might not expand that much which is fine. Baked bread tastes best fresh. It will still taste good the next day. |
Just the ingredients
The dough
4 and 1/2 cups (20.63oz)(585g) all-purpose/plain flour
2 and 1/2 teaspoons instant yeast
1/3 cup (3oz)(85g) caster sugar
1 teaspoon salt
1/2 cup (125ml) water 3/4 cup (187.5ml) milk 2 Tablespoons (1oz)(28.34g) butter, melted 1 egg (1/4 cup) (62.5ml)
For the tops of loaf
Syrup 2 Tablespoons caster sugar 1 and 1/2 Tablespoons water Sprinkles 1 Tablespoon coarse sugar |
The dough
4 and 1/2 cups (20.63oz)(585g) all-purpose/plain flour
2 and 1/2 teaspoons instant yeast
1/3 cup (3oz)(85g) caster sugar
1 teaspoon salt
1/2 cup (125ml) water
3/4 cup (187.5ml) milk
2 Tablespoons (1oz)(28.34g) butter, melted
1/2 cup (125ml) water
3/4 cup (187.5ml) milk
2 Tablespoons (1oz)(28.34g) butter, melted
1 egg (1/4 cup)(62.5ml)
For the tops of loaf
For the tops of loaf
Syrup
2 Tablespoons caster sugar
1 and 1/2 Tablespoons water
Sprinkles
1 Tablespoon coarse sugar
Only coarse sugar will do as the extra large crystals are essential for that sweet 'crunch factor' as you bite into the rolls
Only coarse sugar will do as the extra large crystals are essential for that sweet 'crunch factor' as you bite into the rolls
Method
Using a mixer
Mix together, the flour, sugar and salt in the mixing bowl. Add the yeast, water, milk, melted butter and egg.
I use a standing mixer, my KitchenAid. A hand held mixer will not be powerful enough to work this dough. Attach dough hook to beater shaft. Lock in the mixing bowl.
Start the machine on low speed (dial 2), to avoid flour splashing out onto your counter. Work it up to medium high speed. Let the machine run for 5 minutes.
The dough will look rather sticky but as you continue to let the machine run, the sides of the bowl should become less sticky.
After 5 minutes of mixing, stop the machine. The dough will still be a little sticky to touch.
To test if the dough has developed sufficient gluten before it is allowed to left to rise, with floured fingers, stretch a piece of the dough. If you can stretch it easily, that is good. Now, if you can stretch it easily and thin enough so that it looks like a piece of membrane (also referred to as the 'window pane' test), before it tears up too quickly, the work of your KitchenAid is done.
With lightly floured hands and a flour dusted dough scraper, scrape off the dough from the mixing bowl, onto a lightly floured surface and gather into a ball, tucking the untidy ends under. If you have kneaded the dough well, the gathered ball should look smooth.
Let the dough ball rise in your proofing container which has been lightly buttered. Cover with a lid or plastic wrap.
As far as possible, try not to add more flour than necessary as over flouring might result in a tough and dry loaf. Keep in mind that you can expect the dough to be tacky to the touch.
Let the dough rise for ~ 1 hour until almost double/double in size.
Please scroll down to 'Tips' to find out how to take the guesswork out of determining when the dough has doubled in size.
The dough will look rather sticky but as you continue to let the machine run, the sides of the bowl should become less sticky.
After 5 minutes of mixing, stop the machine. The dough will still be a little sticky to touch.
To test if the dough has developed sufficient gluten before it is allowed to left to rise, with floured fingers, stretch a piece of the dough. If you can stretch it easily, that is good. Now, if you can stretch it easily and thin enough so that it looks like a piece of membrane (also referred to as the 'window pane' test), before it tears up too quickly, the work of your KitchenAid is done.
Let the dough ball rise in your proofing container which has been lightly buttered. Cover with a lid or plastic wrap.
As far as possible, try not to add more flour than necessary as over flouring might result in a tough and dry loaf. Keep in mind that you can expect the dough to be tacky to the touch.
Let the dough rise for ~ 1 hour until almost double/double in size.
Please scroll down to 'Tips' to find out how to take the guesswork out of determining when the dough has doubled in size.
You could refrigerate the dough overnight in a covered container that has 2X the volume of the dough so as to allow for room for the dough to expand. It will not rise that much but it would work just as well.
Working dough by hand
Corresponding picture(s) are featured above
Mix together, the flour, sugar and salt in a mixing bowl or on a flat work surface. Make a well and add the yeast, water, milk, melted butter and egg.
With your hands, work the dry ingredients slowly into the wet ingredients. It will be very sticky.
Once you have incorporated dry and wet ingredients, you have to start the kneading.
To start kneading, you have to work with pushing the dough out with the palm of your hand and pulling it back with your fingers. As the dough will be sticky, use a butter dough scraper to help you pull the dough back and clean the work surface at the same time. Carry on for 10 to 15 minutes, until you have a smooth dough that feels more elastic. It will still be sticky.
It might become frustratingly sticky at times but that is fine. It will get less so as you knead. If I had to, I would rather butter my hands lightly than add more flour. As far as possible, try not to add more flour than necessary as over flouring might result in a tough and dry loaf. Keep in mind that you can expect the dough to be tacky.
To test if the dough has developed sufficient gluten before it is allowed to left to rise, with floured fingers, stretch the dough. If you can stretch it easily, that is good. Now, if you can stretch it easily and thin enough so that it looks like a piece of membrane (also referred to as 'window pane' test), before it tears up too quickly, you can stop the workout for your arms now.
However, if you pull on the dough and if it feels at all tight. It needs more kneading.
Scrape and gather the dough into a smooth ball. Tuck the loose ends under and transfer the dough ball into your lightly buttered proofing bowl. Cover with a lid or plastic wrap.
Mix together, the flour, sugar and salt in a mixing bowl or on a flat work surface. Make a well and add the yeast, water, milk, melted butter and egg.
With your hands, work the dry ingredients slowly into the wet ingredients. It will be very sticky.
Once you have incorporated dry and wet ingredients, you have to start the kneading.
To start kneading, you have to work with pushing the dough out with the palm of your hand and pulling it back with your fingers. As the dough will be sticky, use a butter dough scraper to help you pull the dough back and clean the work surface at the same time. Carry on for 10 to 15 minutes, until you have a smooth dough that feels more elastic. It will still be sticky.
It might become frustratingly sticky at times but that is fine. It will get less so as you knead. If I had to, I would rather butter my hands lightly than add more flour. As far as possible, try not to add more flour than necessary as over flouring might result in a tough and dry loaf. Keep in mind that you can expect the dough to be tacky.
To test if the dough has developed sufficient gluten before it is allowed to left to rise, with floured fingers, stretch the dough. If you can stretch it easily, that is good. Now, if you can stretch it easily and thin enough so that it looks like a piece of membrane (also referred to as 'window pane' test), before it tears up too quickly, you can stop the workout for your arms now.
However, if you pull on the dough and if it feels at all tight. It needs more kneading.
Scrape and gather the dough into a smooth ball. Tuck the loose ends under and transfer the dough ball into your lightly buttered proofing bowl. Cover with a lid or plastic wrap.
It will take ~ 1 hour to rise to almost double the size.
Please scroll down to 'Tips' to find out how to take the guesswork out of determining when the dough has doubled in size.
You could refrigerate the dough overnight in a covered container that has 2X the volume of the dough so as to allow for room for the dough to expand. It will not rise that much but it would work just as well.
If you poke your finger into the dough, the indentation should remain.
Generously butter a deep rectangle baking tray. I use a 12"X8"X3" (30.48cmX20.32cmX7.62cm). Set aside.
Alternatively, to make it easier to lift the loaf out of the deep baking tray, line the tray with parchment paper down the length,
With a pair of kitchen scissors or a dough scraper, snip/slice off 18 equal size balls. My dough balls weigh, ~ 2.11oz (60g) each. Do not overwork the dough at this stage. Just snip/slice off, lightly deflate and don't bother shaping them. Cover the dough and let them rest 10-15 minutes so that you can shape them into balls much easier.
Gently flatten each ball, removing air bubbles as you do so. You do not have to be meticulous.
Roll loosely into a log. With the short side towards you, roll loosely into a log again. Again, you do not have to be too fastidious at this stage.
You should be looking at an oddly shaped ball. Neaten this ball up by using your fingers to pull the untidy ends downwards, pinching, twisting and tucking those scraggly ends under the ball. Shaping them at this point needs just a bit more of your attention.
If the dough feels tight and you are finding it difficult to work it, let the dough rest under a tea towel for another 10 minutes and return back to shape them.
Lightly flour your work surface. Place the dough ball on it - untidy ends facing down.
With your palm facing downwards towards the work surface, loosely cup/cover the dough ball. Your fingers will be extended forward at a 45° angle. The tips of your fingers will be barely touching the work surface.
Move your palm/fingers clockwise in circles. You should feel the dough ball gently knocking against the insides of your fingers and palm. This action will neaten up the base of the dough ball and make the dough ball just a little rounder.
As you shape the balls, line them up in the prepared baking tray. I end up with a 3 X 6 formation and all the balls would probably be touching each other.
Roll loosely into a log. With the short side towards you, roll loosely into a log again. Again, you do not have to be too fastidious at this stage.
You should be looking at an oddly shaped ball. Neaten this ball up by using your fingers to pull the untidy ends downwards, pinching, twisting and tucking those scraggly ends under the ball. Shaping them at this point needs just a bit more of your attention.
If the dough feels tight and you are finding it difficult to work it, let the dough rest under a tea towel for another 10 minutes and return back to shape them.
Lightly flour your work surface. Place the dough ball on it - untidy ends facing down.
With your palm facing downwards towards the work surface, loosely cup/cover the dough ball. Your fingers will be extended forward at a 45° angle. The tips of your fingers will be barely touching the work surface.
Move your palm/fingers clockwise in circles. You should feel the dough ball gently knocking against the insides of your fingers and palm. This action will neaten up the base of the dough ball and make the dough ball just a little rounder.
As you shape the balls, line them up in the prepared baking tray. I end up with a 3 X 6 formation and all the balls would probably be touching each other.
After the second rise
Once the dough has almost doubled in size, press the side of the dough lightly with one finger. The dough should spring back leaving a slight depression that will slowly fill back up.
Scroll down to 'Tips' for an alternative way to determine if the dough is ready for the oven.
Bake immediately at 360F (180C), lower middle rack for 25 - 30 minutes until the tops are golden brown and the bottoms sound hollow when tapped. You would however, need to lay a sheet of aluminium foil directly over the bread 10 minutes into baking to prevent the bread from browning too fast.
Making the syrup
While the bread is baking, dissolve the syrup ingredients over medium heat. When all the sugar has dissolved, ~ 4 minutes, let it bubble away for 1 minute. Turn off the burner and leave to cool over the burner.
When is the loaf cooked?
The loaf should bake through between 25 - 30 minutes but to best determine when the bread is cooked through, use a thermometer. For this bread, I find that it is ready at 176F (80C). Adjust baking time if you are using a different size pan from mine.
If you do not have a thermometer, it would be a hassle to lift the loaf out of the deep baking tray just to tap the bottom of the loaf, to check if the bread sounds 'hollow' for a well baked through loaf.
However, if you cover the loaf with aluminium foil at the 10 minute mark, and follow all the other baking instructions, you can be quite assured that the loaf will be baked through between 25 - 30 minutes.
Topping the bread
Let the loaf rest for 5 minutes after removing from the oven. Then, with the loaf still in the bread pan, brush (not pour) the cooled syrup over the loaf. Sprinkle the coarse sugar so that it sticks onto the syrup.
When has the dough risen well enough?
- The first rise
You could also mark the height with a sticky paper stuck outside the container.
Cover and wait for it to double in height.
- The second rise
I use a cake skewer to determine height of the dough. Double the height. There are various ways you could mark this height:
- use a food safe pen, cake writing gel pen
- if the dough is sitting on a bed of parchment paper, fold down the parchment paper to create a crease line that would serve as the height indicator
- stick a sticky paper on the outside of the baking pan
I was in Greece for the holidays and I ate very well. I brought back an impressive quantity of Greek produce. The Greek proprietor of the gourmet grocery store where I bought these items spent two years moving around Greece to hand pick the best produce she could find. So I believe I am off to a good start.
I had to buy another luggage. A worthwhile expense.
I will be eating my way through this for the next few weeks. I think a few parties are in order. Always good to meet up with family and friends over food, especially food that isn't always easy to get your hands on.
Stay tuned to find out what I will be doing with all these items!
I will be eating my way through this for the next few weeks. I think a few parties are in order. Always good to meet up with family and friends over food, especially food that isn't always easy to get your hands on.
Stay tuned to find out what I will be doing with all these items!
