Crusty Bread Rolls for the Thermomix | Sophia's Kitchen

Crusty, fluffy, delicious and SOOO easy. These bread rolls are some of the best things you can do with your Thermomix!
L I N K S
Get my Thermi Servebowls: thermishop.co.uk/collections/...
Get my silicone baking mats:
thermishop.co.uk/collections/...
Check out my Notella recipe: • MY NOTELLA! Homemade N...
S O C I A L S
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W E B S I T E
Blog: sophiaskitchen.blog/
S H O P
Worldwide: thermishop.co.uk
AU and NZ: thermishop.com.au
F I L M
Video and edit by Rebecca Munroe
R E C I P E
Ingredients
280g water
1 heaped tsp dry active yeast (or 20g fresh yeast)
250g wholemeal flour (or white spelt flour)
250g plain flour ( or 00 flour)
2 tsp sea salt
Method
Place the water and yeast in the mixing bowl. Warm 2 Min. / 37C / Speed 2.
Add the wholemeal flour, plain flour and salt and knead 3 Min. / Kneading Function. Transfer the mixture into a Thermi Servebowl and leave to prove until doubled in size for about 45minutes.
Meanwhile, preheat the oven to 250C / 230C Fan / Gas Mark 10. If you have a large cast iron griddle, insert it in the oven while still cold and preheat. If not, you can simply use a large baking tray upside down.
Once proved, tip the dough onto a silicone baking mat dusted lightly with flour. Cut into 8 pieces and form into rolls. Place a tea towel on the rolls sitting on the silicone baking mat. Leave to prove for a further 10 minutes.
Once proved, remove the cast iron griddle or baking tray and carefully lift the breads rolls onto it. Make a straight slash in each and spray with some water so that they are shiny. This is what will give them the beautiful crust.
Place in the oven and immediately spray the oven walls with some more water to create steam. Alternatively, place a few ice cubes in the bottom of the oven. Turn the heat down to 230C / 210 Fan / Gas Mark 8. Bake for 15 minutes until golden brown, then remove and leave to cool.

[@kyliequek7331]

Super love it!! 😍

[@aliciajade9808]

Just tried this, such a keeper! Thanks!

[@nicolekohlier]

Thank you! I'm inspired to try these rolls!

[@michelemcgill1720]

The rolls look wonderful.

[@npikulik678]

Your bowls are wonderful. Use them for everything since I got them from you. ❣️

[@dianneross2801]

Yum 😋 thanks 🙏

[@michellebrady7373]

Lovely

[@andyemoore]

trying out a mash-up of this plus your sourdough loaf recipe. hoping for a magical finding during the shelter-in-place order. craving some fresh rolls!!

[@aussiegirl7145]

I'm looking at these for my traveling in a caravan YUM. As I bake bread at home I want to in the van. I'm looking at the Theromix. Thank you.

[@Pandorash8]

Made these today (at the strong recommendation of my MIL) with my 4yo and they’re divine! We used 250g strong white flour and 250g wholemeal spelt flour as that’s, randomly, what we had to hand, and they’re lovely.

[@sophiapeace]

So glad!

[@melissalurton5338]

PL l St

[@janauld4390]

I needed this last saturday😩

[@samanthachuck9684]

3 questions: - when u chucked the water in was it onto the tray or onto the base of the oven? - can u replace the wholemeal/spelt flour with just more plain flour? - would this work with a store bought gluten free flour?

[@myfullessence7945]

We can't wheat grains or whole weat flour in Singapore anymore. Can I substitute with quinoa? If yes, does it matter what color quinoa?

[@denousey]

Hi I made these bread rolls this afternoon using 500g 00 flour as I didn’t have any white spelt flour. They were a bit heavy but were edible, would that have been because I used all 00 plain flour?

[@klaudijabogdanovski2451]

Oh lord when you said “crispyness” the captions read “crisp penis”. I nearly fell off my chair. Awesome video, great tips, thank you once again, just bought your ebook bundle and can’t wait to start cooking some amazing food with my new TM6. Cheers from Australia.

[@theleanneonline]

Mine were a bit wet at the bottom even though I cooked for slightly longer than 15 minutes. Any ideas why?

[@mm-nk3qe]

Sophia's favourite word is 'essentially'

[@amcken]

WONDERFUL! I prefer bread made with whole wheat berries. Do you have recipe for soaked wheat berries in a blender? Thank you.

[@ccpaulinecc7]

I always have a hard time shaping my bread without getting all the seams. Any tips?

[@johnshuttleworth983]

Cup you’re hand around the ball dough. The trick is to catch the dough on the edge of the palm. This will stretch the skin

[@Natalie-fj7fs]

So what exactly did the thermomix do?

[@lauradee6385]

Can I ask why this recipe is not on your blog? ;) There must be a good reason but I find it hard to find it since I call them bread buns 😜 I wish all your recipes would be in the blog after all we always come back here on KZbin to watch your videos.

[@marduenas7302]

Hello!! Would they be ok for freezing them? So for example i could eat one a day?

[@lauradee6385]

I froze them for a week or so and they were super good.

[@linoavila]

How many grams of yeast are in a tsp? 5g o 10g?

[@EimCam]

5

[@yanastan2310]

Hi Sophia , so are you happpy with Termonix TM6?

[@sophiapeace]

Definitely! Love the scales!

[@lauradee6385]

I baked mine today for the first time and they are lovely but didn’t grow as much as yours...I tried to cut them well, maybe I need to cut deeper next time. I don’t know how they taste, still too hot now but I’ll definitely make them again.

[@sophiapeace]

Rising height might have something to so with the freshness of your yeast/ quality of your flour / temp in your house. When you cut them it’s best to use a fresh razor blade :)

[@ErikWP]

Top tip, if you want crispy rolls use a pizza stone.

[@doremonnz]

May I know what grains can I use to make wholemeal flour?

[@1982TAMV]

Just buy the actual whole wheat grain and mill it in your thermie :)

[@1982TAMV]

I guess I should expand on that a bit: you just buy the grains that you want in your flour. You want grains that contain gluten to make flour for bread making so wheat and spelt are the most used. No oats or rye if you're after fluffy results. You can add the grains as such to your dough to make wholegrain (as opposed to wholemeal) breads. Those are breads where you might want to use low to no gluten grains as an addition, but still not as the main flour component for your dough.

[@Dumasher]

Next time cut this

[@jnd933]

your recipes are not really good ifyou dont have this machine