How to Make Yummy Extravagant Checkerboard Bread Rolls

Extravagant Checkerboard Bread Rolls. This Checkerboard Bread is truly amazing. Hope you have fun making it as I did when I created this bread recipe! 😘. Try these beautiful Checkerboard Cookies that give you a chocolate and vanilla cookie in one.

Bread Rolls or dinner rolls as some may call it is a very good meal to start or end the day with. These Bread Rolls are super soft and tasty. Just like all my other Bread recipes, I used Bread Flour this rolls as well. You can have Extravagant Checkerboard Bread Rolls using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Extravagant Checkerboard Bread Rolls

1. It's 260 grams of Strong bread flour.
2. Prepare 40 grams of Cake flour.
3. You need 30 grams of Sugar.
4. Prepare 4 grams of Salt.
5. Prepare 30 grams of Butter.
6. Prepare 210 grams of Milk and eggs.
7. Prepare 4 grams of Dry yeast.
8. You need 8 grams of A. Black cocoa (soaked in 1 teaspoon water).
9. You need 1 of B. Custard Cream.
10. It's 1 of B. Anko paste.
11. You need 1 of Almond slices and white sesame.

The bread flour gives the rolls a reliably high-rising loaf, with a soft, and springy texture. Try these savory checkerboard rolls made with Rhodes Warm-N-Serv Buttery Dinner Rolls Note; if you have your own homemade roll recipe, just use the Separate rolls and brush tops of all with butter. Sprinkle alternately with salad supreme and ranch dressing mix. ( some rolls will have a darker. Bread Roll Recipe with step by step photos.

Extravagant Checkerboard Bread Rolls step by step

1. Make the dough in the bread maker. After it has finished kneading (about 20 minutes), take the dough out. Divide it into 2 equal portions, and return A and the dough to the bread maker. Knead for about five minutes..
2. Once the cocoa and plain dough are finished, cover with a wet cloth for the first rise (the photo shows them after rising)..
3. After rising, divide into 8 equal portions (16), roll them up nicely, and let rest for 15 minutes..
4. If you are adding in the B cream and anko paste, add the custard to the cocoa dough. Add the anko paste to the plain dough..
5. Don't put too much filling in! Wrap each ball up and tightly close the ends..
6. Place both types of dough into a paper lined or greased pan. Let rise for the second time to about 1.5 times the original size..
7. After they have plumped up nicely, coat with milk or egg whites, top with sliced almonds and white sesame if you like, and bake in the oven at 180°C for about 20 minutes..
8. Cover with aluminum foil after about 10 minutes to keep the tops from burning. After baking, drop the whole pan from above to remove the hot air..
9. The contrast is cute.~ These are checkerboard patterned bread rolls..
10. Eat them plain, or enjoy it with your favorite filling..
11. This time I filled them with whipped cream using a cream puff pastry bag..
12. This was the previous top photo. This has a gentle color scheme with the plain cocoa..

These are crisp and tasty bread roll with a soft spiced mashed potato filling. These bread roll are a favorite at home and I usually pair them with the evening chai as a snack. The first time I had these bread roll were in my school canteen. This crusty bread roll recipe is truly a beautiful thing. I have tried a lot of recipes for crusty bread rolls but most require time-consuming or complicated pre-ferments, starters, or rising instructions.

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