For my third week of The Great British Bake Off Bake Along I tried Paul Hollywood's technical for making floury rolls. I didn't bother with the veggie burgers, as this is supposed to be Bake Off and veggie burgers aren't baking.
I enjoy making bread because you can do it in stages and I always leave my dough in a cold place overnight for a slow rise. It's perfect for pacing.
I haven't made much bread recently but making these rolls has got me back into it. However, this specific recipe was a bit of a disappointment. They were really easy to make, although I used my Kitchen Aid to mix them, instead of kneading them by hand. I didn't put the flour on top either, so technically they're just rolls, not floury rolls, but I HATE flour on bread. It's just wrong.
The dough rose well, especially as the house was warm with the last days of summer, but the cooking times were off. The temperature was too high and the timings were too long. I did mine for nine minutes and they still burnt. I had to take an artsy photo to show the better ones.
I tried the recipe again a few days later with a lower temperature and shorter cooking time and they still browned too quickly. I would make bread rolls again but I think I will try a different recipe next time.
Are they worth a trip to the Shame Box?
If I could figure out the temperature and oven time then they're pretty good, but worth a trip to the Shame Box? Probably not. Homemade bread rolls in general, yeah, you can't beat them!
Claire Wade is the winner of the Good Housekeeping Novel Competition and author of The Choice. She was bed bound for six years with severe ME, trapped in a body that wouldn't do what she wanted. She now writes about women who want to break free from the constraints of their lives, a subject she's deeply familiar with.