{"id":3884,"date":"2024-08-19T04:52:20","date_gmt":"2024-08-19T04:52:20","guid":{"rendered":"https:\/\/www.garden-tricks.top\/?p=3884"},"modified":"2024-08-19T04:52:20","modified_gmt":"2024-08-19T04:52:20","slug":"sweet-bread-rolls-with-jam","status":"publish","type":"post","link":"https:\/\/www.garden-tricks.top\/?p=3884","title":{"rendered":"Sweet Bread Rolls with Jam"},"content":{"rendered":"\n

Ingredients:<\/strong><\/h4>\n\n\n\n
For the Dough:<\/strong>
Wheat flour: 570 g (3.5 cups)
Salt: 1 teaspoon
Sugar: 1 tablespoon
Dry yeast: 1 tablespoon
Warm milk: 120 ml
Large egg: 1
Warm water: 140 ml
Vegetable oil: 20 ml
For Decoration:
Egg: 1 (for egg wash)
Apricot jam
Plum jam<\/h5>\n\n\n\n

Instructions<\/strong><\/h4>\n\n\n\n
1. Prepare the Dough<\/strong>
Activate the Yeast:<\/strong>
In a small bowl, combine 1 tablespoon of sugar with 120 ml of warm milk.
Sprinkle 1 tablespoon of dry yeast over the milk mixture and let it sit for 5-10 minutes until it becomes frothy. This step is crucial to ensure that the yeast is active and will help the dough rise properly.<\/h5>\n\n\n\n
\"\"<\/figure>\n\n\n\n
<\/h5>\n\n\n\n
Mix Dry Ingredients:<\/strong>
In a large mixing bowl, combine 570 g of wheat flour and 1 teaspoon of salt. Stir well to ensure the salt is evenly distributed throughout the flour.<\/h5>\n\n\n\n
Combine Wet Ingredients:<\/strong>
In a separate bowl, whisk together 1 large egg, 140 ml of warm water, and 20 ml of vegetable oil.<\/h5>\n\n\n\n
Form the Dough:<\/strong>
Pour the activated yeast mixture into the dry ingredients. Add the egg mixture as well.
Mix everything together using a wooden spoon or a dough hook on a stand mixer until a sticky dough forms.<\/h5>\n\n\n\n
Knead the Dough:<\/strong>
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for about 5 minutes on medium speed.
The dough should be soft but not too sticky. If it\u2019s too sticky, add a little more flour as needed.
Let the Dough Rise:<\/strong>
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size. This rising time allows the dough to develop flavor and a light, airy texture.<\/h5>\n\n\n\n
2. Shape the Rolls<\/strong>
Preheat the Oven:
Preheat your oven to 180\u00b0C (350\u00b0F).<\/h5>\n\n\n\n
Divide the Dough:<\/strong>
Once the dough has risen, punch it down gently to release the air.
Divide the dough into equal-sized portions, depending on how large you want the rolls to be. You should get about 12-16 rolls.<\/h5>\n\n\n\n
Shape the Rolls:<\/strong>
Roll each portion of dough into a smooth ball. Place them on a baking sheet lined with parchment paper, leaving some space between each roll to allow them to expand during baking.<\/h5>\n\n\n\n
Final Rise:<\/strong>
Cover the rolls with a kitchen towel and let them rise for another 20-30 minutes until they puff up slightly. This step ensures the rolls will be soft and fluffy.<\/h5>\n\n\n\n
3. Decorate and Bake<\/strong>
Egg Wash:
In a small bowl, beat 1 egg to make an egg wash.
Brush the top of each roll with the egg wash. This will give the rolls a beautiful golden color when baked.<\/h5>\n\n\n\n
Add Jam:<\/strong>
Using your finger or the back of a spoon, make a small indentation in the center of each roll.
Fill the indentation with a small amount of apricot jam or plum jam, depending on your preference.<\/h5>\n\n\n\n
Bake:<\/strong>
Place the rolls in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and the rolls are fully cooked.<\/h5>\n\n\n\n

4. Serve<\/strong>
Cool:<\/strong>
Once baked, remove the rolls from the oven and let them cool slightly on a wire rack.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Dough:Wheat flour: 570 g (3.5 cups)Salt: 1 teaspoonSugar: 1 tablespoonDry yeast: 1 tablespoonWarm milk: 120 mlLarge egg: 1Warm water: 140 mlVegetable oil: 20 mlFor Decoration:Egg: 1 (for […]<\/p>\n","protected":false},"author":2,"featured_media":3885,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3884","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/3884","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3884"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/3884\/revisions"}],"predecessor-version":[{"id":3887,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/3884\/revisions\/3887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/3885"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3884"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3884"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3884"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}