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Bread, Soft, Light Dinner Rolls
12 Dinner Rolls -or- 4 Sub Rolls
|375||g||AP Flour (3 cups)|
|3||tbls||Gluten Flour (70-80%)|
|3||tbls||Baker's Dry Milk Powder *|
|380||g||Warm water (110º)|
|1||pk||Fleischmann's Active Dry Yeast|
|10||g||Kosher Salt (1 tsp)|
|4||tbls||Unsalted Butter (room temp)|
|Egg Wash for Dinner Rolls|
In a mixing bowl mix together all but ½ cup of the water and ½ cup of the AP Flour. Cover the mixture and autolyse for 18-24 hours at room temp. Set aside the reserved water and flour covered with cling wrap to avoid contamination and evaporation.
The next day, 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.
Place autolysed dough into your stand mixer. In a glass measuring cup, combine the reserved water with the yeast and sugar. Let stand until foamy, about five minutes. Once proofed mix in the 1 beaten egg, Gluten Flour, Milk Powder, Conditioner and Calcium Propionate. Add this along with the butter, salt and the reserved flour to your stand mixer and knead on medium until silky smooth. About 8 minutes, Let rest about 15 minutes.
On a heavily floured surface shape dough into 12 balls or 4 batards and place on a sheet pan or in a baking pan and let rise in a warm place until doubled in bulk, one to two hours.
Just before baking apply egg wash.
Bake at 350º until tops are golden brown with an internal temperature of 205º, about 25 minutes. Transfer to a cooling rack.
* Baker's Dry Milk is a nonfat milk product that has been processed at higher temperatures to destroy certain enzymes naturally found in milk. These enzymes will degrade the gluten structure in bread dough. Because of this, commercial bakeries always use Baker's Dry Milk in their yeasted products rather than the consumer dry milk found in grocery stores.