"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Wednesday, June 12, 2013

DIY: Soft Dinner Rolls

This is one heck of a bread recipe; it's simple and can be used for many different occasions. We use the main recipe and then add toppings or roll it differently for our various sandwiches and appetizers.

Soft Rolls
Lou Crandall
makes 33 2oz rolls

3 c. water, about 100 degrees; don't go over 104 degrees
2 TBLS active dry yeast
1/2 c. sugar
1/3 c. nonfat milk powder
7 1/4 c. bread flour
1 TBLS salt
1/2 c. salted butter
eggs for an egg wash

Preheat oven to 400 degrees.
Add water to mixing bowl, then yeast. Put in sugar and nonfat milk powder. Add flour to fully cover mixture, then add salt. Add butter.
Mix for 10 minutes on med speed in your mixer with dough hook attachment.
Measure out 2 oz portions of dough on a scale and roll into balls.
With parchment on the sheet pan, arrange dough balls on pan. Cover with oiled plastic wrap and let rise until double in size.
Mix the eggs and brush over tops of rolls.
Bake until light brown, about 10 minutes

"Food storage" milk powder is the best kind to use. Do not use instant milk.
You can use a Bosch or Kitchen Aid mixer. Remember to use the dough hook.
The salt should never come into direct contact with the yeast (except when mixing it) or else it'll kill the yeast.
If you don't have a scale to measure the dough balls, it will roughly be no smaller than a golf ball.
Before baking you can sprinkle on sesame seeds, parmesan cheese, or other toppings.

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