Go to the Recipe: Dinner Rolls
Disclaimer: I haven't made this recipe, nor was I around for development.
Based on the hydration and the written kneading time, you could definitely do this by hand, with a few modifications to process:
1. Omit the salt from the flour in Step 3. Wait 15 to 20 minutes. This is basically an autolyse, which develops gluten over time, cutting down on the mechinical knead time.
2. Add the salt
3. For hand kneading, I'd look into two methods: The Rubaud method and the slap and fold. Either technique would get you pretty close to kneading in a stand mixer. The kneading time will inevitably be longer (say 8-10 minutes)
4. I'd also consider incorporating a 90 minute bulk proof with intermittent folds (coil folds, or stretch and folds) at 30 minute intervals to further develop gluten over time. Do this before dividing and shaping in Step 6.
The big picture here is: Gluten develops with mechanical kneading, but also over time. So use those concepts to your advantage.
Hope this helps!
I don't have a mixer stand, can I still do it by hand?
do these freeze well if i make them ahead of time? or best to make the day before? I'll be traveling for thanksgiving this year, 3 hours away.
has anyone tried freezing the dough after shaping, then proofing + baking? TIA
These are great, I add another egg and one yolk, a little less milk and they work great as a brioche roll for lobster rolls .. they also stay softer if you are workin ahead of time, best not to tho, the fresh from the oven lobster roll is finger singeing heaven
the brand of the thermometer in the video?
Turned out great, and it's a fun/easy dough to work with. Next time I'll definitely level up with some garlic butter.
Made these for Thanksgiving - they tasted and looked great but the texture was a bit heavy.
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?
Pretty sure it is a 4 qt.
What size is the Staub used in this activity please?
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?
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.
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?
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.
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.
Late response but the sugar is there to feed the yeast
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
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.
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?
Is it possible to make the dough ahead and freeze to bake later? Thank you!
Sorry if I've missed it in the above recipe or below in the thread, but what are the dimensions on the Dutch oven?
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.
Can this be recipe be used with gluten-free flours?
CAN...NOT...STOP...MAKING...THIS...BREAD
Turned out great! Had to add more flour though. Forgot to add egg wash but still browned beautifully I think!
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!!
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.
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.
Hi, I was wondering is it possible to proof the dough overnight in the refrigerator and bake it the day after?
Is it possible to make these omitting the sugar? The recipe looks great but I prefer unsweetened bread
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.
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!
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.
Is there a possibility to make them dairy free (substitute for milk and butter?), thank you.
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
Yes, it's a surprising result and can make a very big difference to the bake time.
"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* ...
- originally posted by b1ff
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.
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.
is that really necessary, given that the dough is about to get kneaded for 5 minutes?
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?
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.
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, we used active dried yeast. If you use fresh yeast, increase the quantity by about 3-fold.
Hi Chris, are you using fresh yeast or dried yeast?
The salt and flour are sifted together to ensure fairly even distribution.
what is the purpose of sifting flower?
- originally posted by oliver bell
