If you have a better dinner roll recipe than Rose Levy Beranbaum, email me immediately! In the meantime, here is the best yeast roll ever. This is from the venerable The Baking Bible. I'm warning you now, bread baking is about patience. It's also about precision, so please buy a food scale.These rolls start with a sponge. A sponge is a way to develop flavor. You mix part of the ingredients until they become thick batter. You then sprinkle the rest of the dry ingredients on top. Cover and let ferment for several hours. I love to do all of this in the bowl of my KitchenAid. I'm glad I invested in the lids for the bowl too. The sponge will bubble through the dry ingredients.
Add the melted butter and mix for a minute. Allow the dough to rest.
Now, put your mixer to the test and knead for 10 minutes. Transfer the dough to an oiled bowl and allow it to rise for two hours.
This picture doesn't do it justice, but it has doubled in size.
Take the dough out and gingerly fold it. Allow it to rise for two hours.
Yep. It doubles again.
Shape the rolls and dip them in butter. Allow them to rise. Hey, you only have to wait 1 1/2 hours this time. You saved 30 whole minutes!
Your patience has been rewarded. Look at these ... okay, ignore the camera shadow.
Get these to a hot oven!! Now, the directions say to create a little steam by allowing a pan to preheat on the floor of the oven and then add ice cubes to it. I skipped this method on this batch. The rolls were still tasty. They had a nice bottom crust because I placed the pan on my baking stone.
Tools of the trade:
2 comments:
Please send me your email address so I can be certain that you have the corrections from New Orleans Classic Desserts-kit@wohlco.com, thank you and I am so sorry, Best, Kit
YUM! I think homemade bread might be my favorite thing on this earth, and those look wonderful! I love that they get all stuck together when they cook -- that part of the roll where you've ripped the sides apart is so yummy!
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