Go to the Recipe: Dinner Rolls
I made these tonight and they where awesome! They took and extra 20 mins in my oven but otherwise no problems
- originally posted by Joseph Lance
I want to smoother those Dinner Rolls with my Sticky Buns Filling and Sauce and gobble all of that up!
Very nice, will try this one! However, why do you add the flour gradually? Never seen that method before in bread.
Just to avoid clumping and having the mixer knock a bunch of the flour up into a cloud of dust that goes all over the place. Would love to hear how the recipe turns out for you.
Cool!
What's the purpose of heating the liquids first? If using instant (as opposed to active dry) yeast, can we just beat in room temperature butter after the dough comes together, much like when making brioche?
what is the purpose of sifting flower?
- originally posted by oliver bell
The salt and flour are sifted together to ensure fairly even distribution.
It's a little unclear why mixing the warm liquid into the dough works, but it definitely yields a different crumb texture to the rolls that we prefer. If you have the time and the inclination, a side-by-side version done both ways would be worth your while.
Wow, I never knew! I'll give this a try next week. Thanks Chris.
Hi Chris, are you using fresh yeast or dried yeast?
Keith, we used active dried yeast. If you use fresh yeast, increase the quantity by about 3-fold.
Thanks for the reply, Chris. I made this recipe (see "Dinner" thread on eGullet). I was strict about following the recipe and weighed the ingredients precisely, down to cutting 50gm portions and measuring the temperature of the rolls to 88C before uncovering them to brown. The rolls were delicious when they came out of the oven. However, I have a couple of criticisms. The top of my rolls did not brown as nicely as yours - next time I might add some sugar to the glaze. Also, the rolls staled very quickly - within a day they were dry, and by two days they were inedible. Do you think I could prevent this by increasing the amount of butter in the mixture, say from 74gm to 100gm?
Keith, sorry to hear they did not brown as well. It's difficult to give precise instructions for just how long it will take to brown because it depends so much on the nature of your oven (how much radiant heat do the oven walls radiate, what is the humidity in your oven, etc). A little sugar in the egg wash will help, but a little extra time is probably enough.As for the staling, you're right, these rolls don't keep. We don't do anything to reduce the rate of staling. More fat will help, but the best bet it to freeze the rolls (never refrigerate because that accelerates stalling) and reheat.Also, you can partly reverse stalling by reheating the rolls above 90 °C internal temperature. This melts most of the starch crystals that form and cause the stale texture.
Yes, my experience also is that the stated cooking time in the recipe is a bit on the short side. Mine took about 15 minutes longer. Also, the bottoms of the rolls became a bit crispier than I would have preferred, but I'm guessing that's a result of my baking vessel. All in all, very delicious and easy to make. Thanks much.
Unfortunately, baking time is hugely influenced by the cooking vessel, the humidity inside the oven, how much other food is in the oven, and even the design of the oven. So variations from our baking times are not surprising and difficult to account for.
several people have commented that the oven time is too short and i notice that in the video you baked in one of those commercial ovens that i think is a convection oven. should the time and temp be adjusted for conventional ovens?
- originally posted by b1ff
is that really necessary, given that the dough is about to get kneaded for 5 minutes?
i think gluten activation is different at different temps, which would definitely affect the crumb. that's why recipes for chinese scallion pancakes usually call for hot water.
It's really difficult to account for how fast something will bake in different ovens. Convection plays a role, but an equally important factor is the baking load; a high load will increase the humidity, which increases the effective baking temperature. We recommend baking the crumb to the core temperature we recommend in the introduction and also the proper degree of darkness. It's the easiest way to ensure a result very similar to what we achieve in our oven.
It's a small detail, and so long as you don't end up with a pocket of concentrated salt nudging into a pocket of yeast, you'll probably be fine if you skip this step.
"a high load will increase the humidity, which increases the effective baking temperature" -- that's an interesting (and useful) insight! (with "effective" the key word)i would have guess that higher load would increase the baking time (more stuff sucking up energy), but i guess the oven compensates to keep the *temperature* constant, while the increased moisture increases the *heat energy* ...
Yes, it's a surprising result and can make a very big difference to the bake time.
I used this recipe to make the dough for some bierocks and they came out great. I don't bake anything unless the recipe is by weight, and this really helped me out, thanks!
- originally posted by Ryan Eldredge
Is there a possibility to make them dairy free (substitute for milk and butter?), thank you.
For the yeast did you activate the yeast? Or add it directly, I tried adding it directly to the milk mixture with the egg but i only ended up with dense rolls. The second time I activated the yeast and it worked the rolls came out beautiful. Thanks for your feedback.
Yes! Adding the milk, butter and egg together with the yeast is the activation process! So glad you got great results the second time around!
Hi Cecilia! We haven't given this a try, but Chef Ben suggests subbing almond or rice milk (or even water!) and a high-melting point vegetable oil (palm oil or hydrogenated oil) and seeing how that works. Please let us know how it turns out if you try it.
Is it possible to make these omitting the sugar? The recipe looks great but I prefer unsweetened bread
Hi, I was wondering is it possible to proof the dough overnight in the refrigerator and bake it the day after?
Hi, I just made two batches, and baked one today and put the other, shaped in a dutch oven, in a 37F fridge. It should be good, just leave ample time for your bread to come to room temp/rise before baking. How cold your fridge will affect how much it will rise overnight, if much at all.
Did anyone use SAF GOLD yeast, instead of the Fleischmann's? I used 7g of SAF GOLD and it doubled in ~1.5hrs and yielded very large pockets. I will experiment with less yeast next time.
portioned the balls at 30g and placed them in mini loaf pans! added honey to the egg wash and finished with salted warm butter. HEAVEN!!
Turned out great! Had to add more flour though. Forgot to add egg wash but still browned beautifully I think!
CAN...NOT...STOP...MAKING...THIS...BREAD
Can this be recipe be used with gluten-free flours?
Interesting you went with brown sugar, I have often wondered it that was possible and how much it would change the flavor. plus what difference in amount of sugar used will work. guess I may have to give it a try.
Sorry if I've missed it in the above recipe or below in the thread, but what are the dimensions on the Dutch oven?
Is it possible to make the dough ahead and freeze to bake later? Thank you!
Seeing that the rising time can be from 1 to 4 hours, I'm trying to figure out how to make these for a dinner at a specific time. At room temperature (~72 degrees) is 1 hour a real possibility? How about 4 hours? And if I allow for the 4 hour possibility and they rise in 2 hours, how do I hold them for 3 hours so they won't go stale?
You can retard fermentation by setting the dough mixture in a cooler environment or a fridge. Allow enough time for the mixture to warm up, possibly another hour or so, to at least room temperature prior to baking off.
if you rub the butter into the flour, take out 55g of milk and substitute with an extra 55gm egg you get a great brioche recipe on the fly FYI
Late response but the sugar is there to feed the yeast
Any tips for cooking rolls in a bbq/smoker? It'd probably be a bit higher temp like 400-425 F range. Worried about them drying out or burning before they are finished cooking through.
They got amazing! However I met some challenges:
Also I drizzled them with olive oil, Italian seasoning and garlic powder. A final touch of finishing salt. Now it was excellent.
Would you have any recommendations to substitute for the egg? My daughter has egg allergies. We've used egg replaces and other substitutes in cakes and other baked items, but I'm not sure they would be as appropriate here?
Omitting the egg for this dough would be my suggestion. You will need to up the hydration just a touch by adding some more milk but not the total amount of the egg. I would just add 20 g milk to replace the egg for hydration. For egg wash you can substitute evaporated milk to add shine and color. You could also employ the Tang Zhong method. We showcase the method in our Marbled Rye Bread.
This took 35 minutes for the edge rolls to reach 190. Center roll wasn’t there but I pulled the lid
Any reason these wouldn’t have gotten nearly as brown as the photo?
What size is the Staub used in this activity please?
Pretty sure it is a 4 qt.
What is the core temperature?? Is it the middle roll or the edge roll? Doing this again and after 20 min there’s a 30 degree difference between edge and middle — 140 and 170
How do you judge this?
Made these for Thanksgiving - they tasted and looked great but the texture was a bit heavy.
Turned out great, and it's a fun/easy dough to work with. Next time I'll definitely level up with some garlic butter.
the brand of the thermometer in the video?
