The only bread recipe you need in your life: Home cook shares her mouthwatering fluffy cream cheese rolls - and it's an INSTANT hit
- A home cook has shared the recipe for her cream cheese soft rolls online
- The woman said she was delighted with how 'light and fluffy' the rolls turned out
- She shared the simple six-step recipe and wowed thousands in the process
- Many have been sharing their bread recipes during coronavirus isolation
- Here’s how to help people impacted by Covid-19
A delighted home baker has shared photos and the recipe for her cream cheese soft rolls online, wowing thousands with the simple method.
The Australian cook said she couldn't believe how 'soft and delicious' the tasty snacks turned out, leaving many ready to take on the recipe for themselves.
'I baked some cream cheese soft rolls this morning and they're so light and fluffy,' the woman wrote. 'Happy baking!'
A delighted home baker has shared photos and the recipe for her cream cheese soft rolls online, wowing thousands with the simple method (the finished results pictured)
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To make the cream cheese soft rolls, you will need to get your hands on milk, dry yeast, an egg, bread flour, salt and some cream cheese.
Every ingredient should then be mixed in your stand mixer on a low speed, before you take it all out, form a round ball and proof it in the oven until it doubles in size.
Then, you'll need to divide the mix into 12 even balls, proof it again and sprinkle some flour on top to make the rolls look delicious.
The Australian cook said she couldn't believe how 'soft and delicious' the tasty treats turned out, leaving many ready to take on the recipe for themselves (the finished rolls pictured)
How to make cream cheese soft rolls
INGREDIENTS
The woman shared her recipe for the rolls on a Facebook group (pictured)
150ml lukewarm milk
5g instant or dry yeast
One egg
300g bread flour
Pinch of salt
50g cream cheese
METHOD
1. Put everything in a stand mixer, using the dough hook and mix it on a low speed for 15 minutes.
2. Take it out and form a round ball, put it into a bowl and proof for 60 minutes or until it is double the size.
3. Divide it into 12 equal balls.
4. Proof it for a second time for 45-60 minutes.
5. Sprinkle some flour on top and bake at 160 degrees Celsius in a fan force oven for 15 minutes.
6. Remove and enjoy warm.
'They look absolutely amazing,' one commenter wrote.
'I wonder if this is what bakers use for cream rolls. I remember how soft and fluffy they were and these look the same,' another said.
A third person added: 'I'm just here to say WOW'.
Thousands of people across the globe have turned to baking as a way to get through social distancing and self isolation during the coronavirus pandemic (pictured: the 'best bread ever')
One woman shared her recipe for delicious homemade bread (pictured) to Facebook and said it costs her just 71 cents per loaf
Another home cook has shared her simple recipe for the 'easiest kind of bread you can make' (pictured: her Navajo flatbread)
Thousands of people across the globe have turned to baking as a way to get through social distancing and self isolation during the coronavirus pandemic, with homemade bread being one of the most popular things to make.
Many have tried their hands at various iterations of banana bread, while others have got their hands dirty with sourdough starters in a bid to make their own sourdough.
Some have focused on making the 'easiest' and 'tastiest' bread ever, with many sharing their recipes online.
One recipe that proved particularly popular was a woman's recipe for the 'best bread ever' using a slow cooker.
How to make the 'best bread ever'
INGREDIENTS
14g active yeast (approx 3 level tsp or 2 pre-measured sachets)
The woman's recipe for the 'best bread ever' requires a slow cooker
3 tbsp white sugar
Two 2/3 cups lukewarm water
1 heaped tsp salt
7 cups of bakers flour (she uses 'Defiance 5kg bakers flour' from Woolworths for $10)
3 tbsp margarine/butter (She uses '1kg Table Spread' from Woolworths for $1.60)
Optional - 1 heaped tsp of 'Wallaby’s Bread Improver' (makes the bread a bit fluffier inside)
METHOD
1. Dissolve sugar and yeast in lukewarm water in a large bowl. Stir in softened margarine/butter, salt and 2 cups of the flour.
2. Stir in remaining flour half a cup at a time beating well after each addition.
3. When dough has pulled together, turn it out on a floured surface and knead until elastic for about 8 minutes. It is normal for the dough to be very sticky at first so dip hands in flour and sprinkle flour onto the dough ball as needed.
4. Lightly oil a large bowl, place the dough in bowl and turn and cover in oil. Cover with a damp cloth and allow to rise till almost doubled in size, about 45 minutes.
5. Deflate the dough and turn it out into a light floured surface. Separate the loaves into 3 equal loaf logs.
6. Place the loaves into lightly oiled pans (it should fill the pan about 2/3 of the way up). Cover the pans with a damp cloth until it expand so the pan is full and generously rounded out of the top of pan, about 30 minutes.
7. Preheat the oven to 190C and bake for 30 minute or until loaf is dark golden on top. The loaf should sound hollow when you tap the bottom of it.
