Judith in France writes
Ask Kay about her home made bread rolls, she introduced me to
breadmakers. Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. I put the cling film
on them when they are rising so that the heat keeps in.

Do you mean cling film at the initial rising, or after you have shaped
the rolls and they are proving?

You don't need that much heat - less heat and the bread rises more
slowly (it is possible to leave the dough to rise in the fridge
overnight so you can cook fresh rolls for breakfast)

Too fast rising means looser dough.

I let the dough rise in the breadmaker. Then heave it out and shape into
rolls, which I stand in the top oven (with the door open) while I put
the main oven on to heat up. When the main oven is up to temperature, I
put the rolls in to cook, buy which time they are almost back up to
reasonable size. They do a little more rising while they themselves are
coming up to temperature.

--
Kay

On Aug 18, 3:29*pm, K wrote:
Judith in France writes

Ask Kay about her home made bread rolls, she introduced me to
breadmakers. *Although the last twice I made them, they rose
beautifully but when I took the cling film off them they went down to
nothing again, I must be doing something wrong. *I put the cling film
on them when they are rising so that the heat keeps in.

Do you mean cling film at the initial rising, or after you have shaped
the rolls and they are proving?

You don't need that much heat - less heat and the bread rises more
slowly (it is possible to leave the dough to rise in the fridge
overnight so you can cook fresh rolls for breakfast)

Too fast rising means looser dough.

I let the dough rise in the breadmaker. Then heave it out and shape into
rolls, which I stand in the top oven (with the door open) while I put
the main oven on to heat up. When the main oven is up to temperature, I
put the rolls in to cook, buy which time they are almost back up to
reasonable size. They do a little more rising while they themselves are
coming up to temperature.

--
Kay

Thanks Kay, I mean after I have shaped them and they are proving, I,
too, do the initial proving in the breadmaker. On this French oven I
don't have a top oven, more's the pity, that's why I use clingfilm to
keep the heat in; imparted in the initial proving.

Judith in France writes
On Aug 18, 3:29*pm, K wrote:
Judith in France writes

Thanks Kay, I mean after I have shaped them and they are proving, I,
too, do the initial proving in the breadmaker. On this French oven I
don't have a top oven, more's the pity, that's why I use clingfilm to
keep the heat in; imparted in the initial proving.

I think the fact they collapsed suggested they had risen too fast, with
large air spaces and little strength, so I'd suggest rising and proving
somewhere less warm. I might be completely wrong, though!
--
Kay