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Soft, Chewy Dinner Rolls
|520||g||Bread Flour (4 cups)|
|380||g||Warm Whole Milk (110º)|
|1||pk||Fleischmann's Active Dry Yeast|
|10||g||Kosher Salt (1 tsp)|
|4||tbls||Unsalted Butter (room temp)|
|3||tbls||Dry Milk Powder|
Beat each egg separately and set aside . . . adding a tbls of water and a pinch of salt to one for the egg wash at the end.
In a glass measuring cup, combine the milk, yeast and sugar. Let stand until foamy, about five minutes.
In your bread mixing bowl, whisk together the milk/sugar/yeast with the egg (unsalted one), milk powder and salt. Add in your flour and mix with dough hook on medium speed (or knead by hand) until all the dry flour is gone. Then add the softened butter and continue kneading until silky smooth. (dough should be wet and sticky.
Note: If it pulls completely away from the bottom of the mixing bowl into a singular ball, it's too dry and over mixed. This dough is going to go through more "processing" than the average dough, and if you start out with an over-kneaded dough it will be hard to work and turn out tough instead of fluffy and tender. If you think it's a little dry, add (tepid) milk 1 tbls at a time.
Shape dough into a ball and return to bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.
On a floured surface, gently flatten dough out into a rectangle and letter fold lengthwise. (the less flour you use the better) Rotate 90º and repeat 5 more times. If dough gets hard to work, let the gluten relax, covered, for about 15 minutes and resume.
Weigh and divide dough into 15 equal chunks. Cover and let rest for 15 minutes. Then, one chunk at a time, roll out to about a 2" wide strip. Fold in half widthwise and roll out lengthwise again, then roll up lengthwise and place in a buttered, oiled, parchment-lined 9x13 baking pan. Repeat with remaining dough, three across, five deep (see below). Cover and proof for another hour or so until doubled again.
Just before baking apply egg wash.
Preheat oven to 350º with the rack in the center. Set a large shallow pan of water in the bottom of the oven for humidity.
Bake until tops are golden brown with an internal temperature of 205º, about 25 minutes. Transfer to a rack to cool completely.