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Rolls - Bread Basket Easy to handle dough. 1:1:1 starter Place on 1 large 2/3 size oiled pan. Cover with damp towel and let rest about 1 hour until noticeably puffy.
Slit each roll down the middle. Bake at 400* convection bake 20-25 minutes until they go from whitish blonde to golden. Cover with damp towel again and cool directly on sheet pan. This will soften the crusts. ~Making 20 rolls
In bosch bowl combine: 16 oz warm water 5 oz warm milk 2 oz honey 7 oz starter Stir in: 26 oz all-purpose white flour 5 oz whole wheat bread flour 1 T salt Stir in most of the flour and mix until smooth. Stir in rest of flour to make a shaggy dough ball. Cover and rest for 30 minutes. Knead briefly and gently until dough becomes smooth and springy, cleans the bowl (in the mixer). Rise in 1 gal jar until double ~At this point you could refrigerate and form the rolls the next day. Turn dough out, redistribute the top of the dough from the bottom of the rising jar, or your rolls will be inconsistent. But also be gentle with the dough. Form into: 20 rolls 2.85-2.95 oz each
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