Rolls - Soft White Rolls and Burger Rolls 

Made without commercial yeast. If you must form the rolls and refrigerate, they will be more sour than if you can accomplish the recipe all in one day.

~Preheat oven to 500*. Bake on convection bake 375* 25-30 minutes until 190*.

Cover with the damp towel to keep tops soft. Cool on rack but get into covered container as soon as possible.

Rolls will last 2-3 days on counter in plastic.

~Use the plastic disc under the kneading hooks because you really have to knead this dough a long time and a lot of dough goes down the shaft.
~~This dough really likes to be warm. Rise in oven (about 110*). Make sure the formed rolls are warm too. They will not puff if they are too cold.

~In bosch mixer, use the plastic disc to keep the dough from going down the shaft, combine:
3 oz (6 T) unsalted butter
22 oz milk - not soured at all
8 oz water (very hot to warm the butter and milk)
16 oz active starter
3 eggs
1/3 c sugar

Add:
21 oz white artisan bread flour
21 oz white all-purpose flour
6 oz whole wheat bread flour (This is just for the little flecks of wheat which will be pretty!)
1 heaping T salt

~Mix until smooth. Cover and let rest:
30 minutes.

~Kneading in the mixer is important for this dough. You want to incorporate air into the dough for the soft and shreddable inside crumb.

Knead 5 minutes on #1 and 3 minutes on #2. Rest 15 minutes. Knead again. Rest again. Finish kneading when dough is shiny and smooth, cleans the bowl, and makes a very strong windowpane. Scrape sides often and make sure dough is all incorporated. Be sure to knead and rest long enough. These signs will happen!

Rise in 2 gallon glass jar, IN A WARM SPOT:
4-8 hours
(while you can watch its progress, not overnight, which is too long) just until doubled (dough will triple if you don't stop it). The jar is good because you can write on it to see that the dough is doubled. If it triples in volume, there isn't enough energy for the final rise and oven spring.

~Gently turn out on floured counter and divide dough:
1 8x8 pan for tear and share rolls - 32 oz for 9 rolls (3.5 oz each).
AND
1 half sheet pan for free form rolls - 76 oz for 15 rolls (5 oz each) Flatten into disks for burger or sandwich rolls.

OR

2 9x13 pans 30 share and tear rolls - 108 oz (15 rolls each pan - 3.6 oz each roll.)

~Cut with bench scraper into roll size. Gather the ends, flip over and cup gently and stretch into a tight ball. Place in or on pans.

OR
~hamburger buns 4 oz each
~hotdog buns 3.4 oz each 32 total DO NOT fit on 2/3 sheet pan.

Cover with wet towel and let rest in a warm spot until puffy :
*1-2 hours, depending on temperature.

~OR cover with lightly oiled plastic wrap and chill *overnight. Return to room temp and let rise until puffy but not fully risen.

*6-10 hours if baking in one day. Then allow another 30 minutes to cool before eating.

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