Ingredients: |
Ingredients: Sponge:
1 cup plus 3 Tbsp. (170 grams) Flour (use name brand like Gold Medal, Pillsbury or King Arthur)
¾ cup plus 2 Tbsp. water at room temperature (202 grams)
1 Tbsp. plus ½ tsp. Honey (22 grams)
¼ tsp. Instant Yeast (0.8 gram)
Flour Mixture:
1 cup plus 1 ½ Tbsp. Flour (156 grams)
2 Tbsp. dry milk (20 grams) – can use scalded milk instead, do no use unscalded milk
½ tsp. instant Yeast (1.6 grams)
4 ½ Tbsp. unsalted butter – softened (64 grams)
1 1/8 tsp. salt (7.5 grams)
4 Tbsp. Unsalted butter, melted and cooled (56 grams)
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Directions: |
Directions:In a mixing bowl or other large bowl, combine flour, water, honey and yeast. Whisk until very smooth to incorporate air, about 2 minutes. The sponge will be the consistency of thick batter. Scrape down the sides of the bowl.In a separate bowl combine the flour, dry milk and instant yeast and sprinkle over the sponge. If using scalded milk, omit the milk from this mixture and add in the next step. Cover mixing bowl tightly with plastic wrap and allow to ferment for 1 – 4 hours at room temperature. During this time the sponge may bubble up through the flour blanket in places, this is normal)
Mix the dough. Add softened butter and milk if using scalded milk. Mix with the dough hook on low speed for 1 minute or until the flour forms a rough dough. Scrape down any bits of dough. Cover the top of bowl with plastic wrap and allow the dough to rest for 20 minutes.
Sprinkle on the salt and knead the dough on medium speed for 7 – 10 minutes. The dough will come away from the bowl in the last minute or so of kneading. It should be smooth and shiny and stick to your fingers. With an oiled spatula, scrape down any dough clinging to the sides of the bowl. If the dough is a little stiff, spray with a little water and knead it in. If the dough is too loose, sprinkle in a little flour and knead it in.
Scrape the dough into a greased container or bowl. Push down the dough and lightly oil the top. Cover the container with a lid or plastic wrap. Mark the outside of the container at approximately where double the height of the dough would be. Allow dough to rise for 1 – 2 hours or until it reaches the mark.
Using an oiled spatula or dough scraper, scrape the dough onto a floured counter and press it gently into a rectangle. Try to maintain as many air bubbles as possible. Pull out and fold the dough over from all four sides into a tight package, or give it 2 business letter turns. Set it back into the container. Again, oil the surface, cover and mark where double the height would now be. Allow the dough to rise for 1 – 2 hours or until it reaches the mark.
Cut the dough in half. Roll each half into a long log. Cut log into 12 equal pieces. Keep dough covered while working. Gently roll each piece into a ball and pinch the bottom. Dip each ball into the melted butter. Place the balls onto a baking pan. Make 3 rows of 4 balls each. Leave some room between each row. Repeat with second log.
Cover both pans with large container or loosely oiled plastic wrap. Allow rolls to rise for 90 minutes, or until doubled.
Preheat oven to 400 degrees. Bake for 20 minutes or until golden brown.
Cool the rolls on wire racks for about 20 minutes before serving.
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This recipe for Dinner Rolls is from