Rainbow Bread Rolls
This is one beautiful recipe I will keep on making with my daughters! I found this recipe online and I modified the recipe by using French sea salt, 1cup bread flour and 2 cups all purpose flour and making it into rolls n reducing the baking time plus applying egg white wash on it before baking.
Recipe modified from http://recipesweet.net/rainbow-bread/
Ingredients
1 cup fresh milk plus 1 egg yolk
2 cups all-purpose flour
1 cup bread flour
2 1/2 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
1 1/2 tablespoons unsalted French butter, softened
2 teaspoons French sea salt
Pink, yellow, green, violet and blue Wilton gel food coloring
Egg white leftover for egg wash before baking
1. In a large bowl or bowl of a stand mixer, whisk together flour, sugar and yeast.
2. In a microwave-safe bowl, whisk milk and egg yolk together and microwave this milk mixture for 40 seconds just to warm it up.
3. Add butter and salt to warmed milk mixture and stir to combine.
4. Using dough hook and stand mixer knead on medium speed or by hand on a lightly floured surface, knead dough until it comes together and is smooth and elastic, about 8 minutes with stand mixer or 10 minutes by hand.
5. Divide dough into 5 equal pieces; place each piece in a small bowl and cover with a tea towel or cling wrap.
6. Use a clean toothpick to dip into each color you want And smear just a little (1 drop at a time) IN THE MIDDLE OF THE DOUGH BALL And use your both hands to knead from outwards in to prevent the color from contacting your hands and make sure the color is evenly kneaded in. Add just a little plain flour if you want to reduce the stickiness from your hands.
7. Shape dough into a ball and return to its bowl. Repeat with remaining pieces of dough, dyeing each a different color.
Go in this sequence: pink, orange, blue, green, violet from
Light to dark so that even if the colors transfer it will not be affected.
8. Cover bowls with a tea towel or cling wrap and let rise until doubled, about 30-35 minutes for Singapore's climate.
9. When dough is risen, punch down dough.
Remove the dough you want to start with and place on a lightly floured surface.
Dust your rolling pin with flour and roll each dough ball into a thin layer from middle to outwards motion.
10. Sprinkle a little water and rub with your hand to let each layer adhere to one another better.
After stacking do use the rolling pin and roll it out thinly again.
11. Sprinkle a little water and rub on top of the stack and roll as tightly as you can.
12. Slice the roll into 4-5 parts.
13. Preheat oven at 180 deg Celsius.
13. Proof with cling wrap until size double, about another 35 minutes.
14. Apply egg white wash before baking.
15. Bake the rolls for 15minutes and reduce temperature to 150 degree Celsius for another 3 minutes.
Use a skewer to pierce through to check if it's done. There should be no raw dough attached to it and should be clean when cooked through.
16. Place on a cooling rack to cool and slice with a bread knife to see the beautiful cross section!
Ideas for serving:
With ice cream !
In your child's lunch box, serve with cheese/ ham/ jam/ butter, whatever your child likes!
Hope your family will enjoy making and enjoy doing this recipe!
Inspiring yummy mummies
Poshpearl
