Coppe-pan (Soft Bread Roll) With Honey
Coppe-pan (Soft Bread Roll) With Honey

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, coppe-pan (soft bread roll) with honey. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Coppe-pan (Soft Bread Roll) With Honey is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Coppe-pan (Soft Bread Roll) With Honey is something that I’ve loved my entire life. They’re fine and they look wonderful.

Great recipe for Coppe-pan (Soft Bread Roll) With Honey. I thought a coppe-pan that had a honey fragrance should be tasty, so I tried making it. When forming the rolls, try not to trap any air bubbles on the inside. Set up the dough hook attachment in the stand mixer.

To begin with this recipe, we have to first prepare a few components. You can have coppe-pan (soft bread roll) with honey using 9 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Coppe-pan (Soft Bread Roll) With Honey:
  1. Get 200 grams Bread (strong) flour
  2. Take 50 grams Cake flour
  3. Make ready 3 grams Instant dry yeast
  4. Prepare 10 grams Sugar (raw cane sugar or light brown sugar)
  5. Take 1/3 tsp Salt
  6. Get 20 grams Honey
  7. Take 20 grams Butter
  8. Take 180 ml Milk
  9. Take 1 dash Milk (to finish)

In the bowl of a stand mixer, sprinkle yeast over warm milk. Stir in the butter, honey, eggs, salt and half of the flour and mix until smooth. Place heatproof serving plate upside down onto pan; turn plate and pan over. I find your blog is great and in particular like the recipes and of course the food itself.

Steps to make Coppe-pan (Soft Bread Roll) With Honey:
  1. Put the bread flour, cake flour, yeast, sugar, salt, honey and butter (softened at room temperature) in a bowl.
  2. Warm up the milk in a pan or the microwave to about body temperature, and pour into the bowl from Step 1.
  3. Mix it together using a pastry cutter or similar. When it comes together, take it out of the bowl and knead well with your hands.
  4. When the dough has formed a smooth, shiny ball, round it off, put it back in the bowl, cover with plastic wrap and leave in a warm place (1st rising).
  5. When the dough is 2 to 3 times its original volume, the 1st rising is done.
  6. Take the dough out onto a work surface, divide into 5 portions and round off each. Cover with plastic wrap and leave to rest for 10 minutes.
  7. Roll the dough out with a rolling pin about 10 wide x 18 cm long. Roll the long sides of the dough in towards the center and fold in.
  8. Fold the dough in half, seal closed and flip it over. Place on a baking sheet lined with kitchen parchment paper.
  9. Form the other 4 rolls in the same way. Line them up on the lined baking sheet, leaving space in between them. Cover with plastic wrap or a tightly wrung out moistened kitchen towel, and leave to rise in a warm place (2nd rising).
  10. When the rolls have doubled in volume, brush the surfaces with the milk. Bake in a preheated 180°C oven for 15 minutes.
  11. When the tops are browned they're good to go! Cool on a rack, and the rolls are done. They're good simply spread with some butter!
  12. Ready to serve and ENJOY!

Place heatproof serving plate upside down onto pan; turn plate and pan over. I find your blog is great and in particular like the recipes and of course the food itself. Simply put Rhodes Warm & Serve Rolls straight in the oven from the freezer and enjoy hot fresh rolls in minutes! See more ideas about mini loaf, recipes, mini loaf pan. To complete the assortment of the most typical products of the territory, we added grissini prepared by a renowned local baker, placed in a heart-shaped wicker basket.

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