Try this Dinner Rolls recipe, or contribute your own.
- Carbohydrate 788.483913343616 g
- Cholesterol 229.8 mg
- Fat 83.180346667746 g
- Fiber 2.30333344474627 g
- Protein 26.6121000047718 g
- Saturated Fat 51.4583466668047 g
- Serving Size 1 1 (1638g)
- Sodium 22235.4086666837 mg
- Sugar 786.180579898869 g
- Trans Fat 6.63691666701094 g
- Calories 3892 calories
Step-by-step
- Mix everything together in a Stand mixer.
- Add 1/2 cup of flour more.
- Mix for 10 minutes.
- Let it rise for 1 hour.
- Make 50 g balls.
- Let it rise for 30 minutes more in an oven tray.
Allowing the shaped dough to proof for exactly thirty minutes on the baking sheet creates the necessary air pockets for a light crumb. Bread dough relies on precise temperature controls. Using milk warmed to approximately 105 degrees Fahrenheit activates the yeast without killing the living organisms. Cold liquids stall fermentation, while liquids exceeding 120 degrees Fahrenheit terminate yeast activity entirely.
Gluten development requires mechanical action. Kneading the enriched dough inside a stand mixer for ten minutes stretches the protein strands until they trap carbon dioxide efficiently. Skipping this duration yields dense, compact morsels rather than airy bread products. Softened butter should be incorporated gradually so the fat coats the flour proteins evenly, preventing excessive gluten toughening.
Scaling this formulation up or down requires precise math regarding yeast ratios. Altering batch sizes beyond double or half demands careful monitoring of ambient humidity, which dictates flour absorption rates. When multiplying the ingredients, maintain the exact salt-to-flour percentage to avoid retarding fermentation.
Stale bread serves a purpose beyond the initial meal. Day-old rolls lose moisture rapidly due to starch retrogradation, where gelatinized starches recrystallize. Reheating the dry crumb in a 350-degree oven for five minutes temporarily reverses this staling process by melting the crystallized amylose molecules. Alternatively, transform hardened rolls into breadcrumbs by pulsing them in a food processor, or slice them horizontally to construct strata casseroles and savory bread puddings that absorb liquid effectively.
