Bread Basket Rolls 

Easy to handle dough. Nothing fancy, just good rolls!

Place on 2 large 2/3 size oiled pans (20 each pan). Cover with damp towel and let rest about 1 hour until noticeably puffy.

Slit each roll down the middle. Spray with water and bake.

Bake at 400* convection bake 20-25 minutes until they go from whitish blonde to golden. Cover with wet towel again and cool directly on sheet pan. This will soften the crusts.
In bosch bowl combine:
26 oz warm water
14 oz warm milk
6 T (not quite full 1/2 c) sugar
12 oz starter

Stir in:
38 oz white artisan bread flour
23 oz all-purpose flour
2 T salt
Stir in most of the flour and mix until smooth. Stir in rest of flour to make a shaggy dough.

Cover and rest for 20-30 minutes.

Mix in:
1/2 t yeast

Knead briefly until dough becomes smooth and springy. Turn out onto moist counter for a stretch and fold. Rest and fold until it is very springy.

Rise in 2 gal jar until double

~At this point you could refrigerate and form the rolls the next day.

Turn dough out onto lightly floured surface. Be sure to redistribute the top of the dough and the bottom or your rolls will be inconsistent. But also be gentle with the dough.

Flatten into a rectangle and cut into 40 pieces (2 3/4 oz to 3 oz). Gather ends, flip over and gently tuck and roll into a ball.

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