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{{#seo:
|title=Layered rolls - A Thermomix recipe
|titlemode=replace
|keywords=#dough #flour #yeast #clingfilm #bread #breadmaker #thermomix #mixer #bake #sieve #kneadingbread
|hashtagrev=032020
|description=These rolls are very easy to make and the idea has been taken from Richard Berthinet's Dough
}}

{{Template:AdvancePreparation}}

These rolls are very easy to make and the idea has been taken from Richard Berthinet's '''[[Dough]]''' (ISBN 9781856267625). I have started by making an overnight sponge, to encourage [[Yeast|yeast]] activity, but you can omit that stage if you like and mix in all the ingredients at the same time.

See 'Variations' below for instructions on partially making these rolls in a [[Breadmaker|breadmaker]], food [[Mixer|mixer]] and [[Thermomix]].

{{recipesummary
|TotalCalories = 1329
|PortionCalories = 132
|DatePublished=12th April 2013
|Author=JuliaBalbilla
|ImageComment = Layered rolls
|Servings = 10-12 rolls
|Difficulty = 2
|TotalTime = 27 hours, 20 minutes
|PrepTime = 27 hours
|CookTime = 20 minutes
|Image = [[Image:Layered rolls recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Pretty, pretty!''

4/5

Lots of work though

 [[User:NonLoggedInUser|NonLoggedInUser]] 
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{{RecipeIngredientsTM
| 10g fresh [[Yeast|yeast]]
| 350g [[Sparkling mineral water|sparkling mineral water]]
| 500g strong [[Bread|bread]] [[Flour|flour]] - you may need to use more water if using very strong bread [[Flour|flour]]
| 10g [[Salt|salt]]
}}
===Method===

{{RecipeMethod
| The night before you want to [[Bake|bake]] the [[Bread|bread]], dissolve the [[Yeast|yeast]] in the water,
| [[Sieve]] 250g [[Flour|flour]] into a large bowl and stir in the water and dissolved [[Yeast|yeast]]. Do NOT add the [[Salt|salt]] at this stage as its will interfere with yeast activity.
| Mix thoroughly.
| Cover with [[Clingfilm|clingfilm]] and leave at room temperature overnight.
| If it becomes very active, [[Refrigerate|refrigerate]] and bring to room temperature in the morning.
| The next day, [[Sieve|sieve]] the remaining 250g [[Flour|flour]] with the [[Salt|salt]] and add to the bowl.
| Mix thoroughly and leave to rest for 20 minutes. The [[Dough|dough]] should be fairly sticky, so add more water if necessary.
| Knead, using your desired method until you have an elastic [[Dough|dough]].
| Shape into a ball and leave it to rest for an hour in an oiled bowl, covered with [[Clingfilm|clingfilm]], until the [[Dough|dough]] has almost doubled in size.
| Lightly [[Flour|flour]] a work surface and gently deflate the [[Dough|dough]].
| Knead briefly and repeat the two previous steps.
| Gently spread the [[Dough|dough]] on a floured work surface and roll out until it is about 5mm thick.
| Using a plain 6cm [[Pastry|pastry]] cutter cut out circles of [[Dough|dough]] and place them on a [[Baking tray|baking tray]].
| Lightly dampen the circles with water.
| Cut out the equivalent number of circles again and place on top of the others.
| Dampen the top circles and go through the same process a 3rd time.
| Cover with a damp cloth and leave to prove for up to 45 minutes.
| [[Bake]] at 230° C (450° F - gas 8), [fan [[Oven|oven]] 210° C & reduce cooking time by 10 mins per hour] for 15-20 minutes.
| Allow to cool on a wire rack.
}}
===Variations===
* Stages 1-11 can be done in a food [[Mixer|mixer]].
* Stages 6-11 can be done in a [[Breadmaker|breadmaker]] on the longest [[Dough|dough]] setting.
*Stages 1-11 can also be done in a [[Thermomix]]. Add the sponge ingredients all together, having dissolved the [[Yeast|yeast]]. Mix for 6-20 seconds at Speed 3 until the [[Dough|dough]] has formed into a ball that begins to clean the sides of the bowl. Add the remaining [[Flour|flour]] and the [[Salt|salt]] the next day and [[Kneading bread|knead]] for 90 seconds at the kneading setting. Tip the TM bowl upside down on a lightly floured surface . Loosen the blades by undoing the blade unit at the base. The weight of the blades will [[Help|help]] the dough to drop out of the bowl onto the surface. Pull any remaining bits of dough off the blades and out of the bowl. Continue from step 12.
===Chef's notes===
You will find that the rolls slant somewhat during rising but that is part of their charm! The more they slant, the longer they may need baking.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:Bread and baking]]
[[Category:Vegan recipes]]
[[Category:Vegetarian recipes]]
[[Category:Breadmaker recipes]]
[[Category:Thermomix recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/dough|#dough]] [[Special:Search/flour|#flour]] [[Special:Search/yeast|#yeast]] [[Special:Search/clingfilm|#clingfilm]] [[Special:Search/bread|#bread]] [[Special:Search/breadmaker|#breadmaker]] [[Special:Search/thermomix|#thermomix]] [[Special:Search/mixer|#mixer]] [[Special:Search/bake|#bake]] [[Special:Search/sieve|#sieve]] [[Special:Search/kneadingbread|#kneadingbread]]
</code>

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