My friend Liz Castaneda gave me this recipe. She is an exceptional baker with some of the best scientific advice for making rolls. Yield: 24 rolls
Ingredients:
1/3 cup warm water, 110-115 degrees
1/4 tsp granulated sugar
2 1/4 tsp active dry yeast (1 packet)
1/3 cup granulated sugar
4 1/2 cups all purpose flour
1 1/3 cups milk, warmed to 110-115 degrees
3/4 cup salted butter, room temperature, divided
1 large egg, lightly beaten
1 1/2 tsp salt
Coarse salt, if desired
Method:
1. place warm water in bowl of stand mixer with 1/4 tsp of sugar and the yeast. Mix to combine and let rest until yeast is dissolved and foamy.
2. Add the remaining sugar to the yeast mixture. Then layer the flour across the top of wet mixture, creating a barrier. Add warm milk, 5 Tbsp butter, beaten egg and salt to mixing bowl. Mix on low speed with dough hook attachment for 1 minutes to combine, then turn the mixer up to medium speed and mix for 6-8 minutes until smooth and elastic. Dough will be slightly sticky.
3. Transfer dough to an oiled/sprayed large bowl and cover with lid or plastic wrap. Allow to rise in a warm place 1-2 hours or until doubled in size.
4. Turn out dough onto a lightly floured work surface and divide the dough into 2 equal portions. Shape each portion into a ball and allow to rest for 5-10 minutes.
5. Prepare your baking pan by using some of remaining butter to grease a jelly roll/sheet pan (18x13)
6. Roll each ball into a large circle approximately 13" across, keeping dough as even as possible.
7. On each circle of dough, spread 2 Tbsp of softened butter. Cut each circle of dough, spread 2 Tbsp of softened butter. Cut each circle into 12 slices (like a pizza- cut in quarters, then each quarter into 3 wedges). Roll up each wedge starting on the wide end and place on prepared pan 3 across, by 8 down with the tip of the wedge underneath the roll on the pan.
8. Loosely cover rolls with towel or plastic wrap and let rise in a warm place until doubled in size (about an hour)
9. During last 15 minutes of rise, preheat oven to 375 degrees F.
10. Remove plastic wrap and bake rolls in preheated oven for 15-20 minutes until golden brown on top. Remove from oven and brush with some of the remaining butter (you may not need it all) and sprinkle with a small amount of coarse salt, if desired.
*This recipe can easily be doubled to make 4 dozen rolls for a large crowd.
Basic Production of most yeast bread starts with combining the ingredients properly in your bowl. The straight dough mixing method will cover 90% of yeast-based doughs. First, begin with the yeast, warm liquid in the bottom of your mixing bowl. Add a small amount of any sugars in the recipe to encourage fermentation. Liquids should be roughly 110 degrees F, or like the temperature of a hot tub. Once yeast is foamy add all additional sugar. Next pour all flour on top of the yeast to create a barrier. Add all the remaining ingredients to the top. This separates the ingredients that can kill or slow the yeast. Mix with a paddle attachment until gluten is relaxed (about 5-10 minutes) on medium high speed. Relaxed dough is smooth and shiny, not shaggy and rough. Humidity and climate may require adjusting your flour measurements. A properly hydrated dough should pull away from the sides of bowl and be slightly attached to the bowl at the bottom, also known as a dough tail.
Allow the dough to rest for 1-2 hours or until it is doubled in size. Turn out the dough to release the air. Roll the dough into a ball to rest for 10 minutes before shaping. Shape the dough into desired shape (roll, bun, pretzel, etc.) Place the bread in/on greased pan and allow to rise again until it doubles in size. Bake the dough. Lean doughs (whole wheat, sandwich bread etc.) at 400-425 degrees. Rich doughs (brioche, cinnamon rolls etc.) at 350-400. Brush melted butter on the top when removed from oven and sprinkle with salt.
Comments
Post a Comment