Dinner rolls are the side kick to any meal. It adds that bread element and it can be used to guide other food products on to your fork. A great buttery warm dinner roll is alway the final touch to your meal and is usually the last thing out of the oven. I continue to develop a great dinner roll recipe that I can make and at a volume that I need for the bakery. I invested in a Duchess Dough cutter which will allow me to size out and cut 36 rolls at a time. Here is the current recipe I’m using;
6 cups bread flour (plus or minus 1/2 cup)
1/2 cup Butter …melted (unsalted butter)
2 eggs
1 1/4 cup warm milk
1/2 cup warm water (110 degrees)
2 tablespoons instant yeast
1/2 cup sugar
2 1/4 teaspoon salt
Egg wash (1 egg and a splash of water whisked together)
In a small bowl mix the warm water with yeast and set aside for 5 minutes allowing the yeast to develop. In a stand mixer add the milk, sugar, butter, salt, eggs and then the yeast mixture, blend to incorporate. With a dough hook attachment begin to add the flour one cup at a time until the dough comes together and pulls from the side of the bowl. Remove the dough and place onto a lightly floured surface and knead for 10 minutes. Coat the dough with vegetable spray and return to a large bowl, cover lightly and allow to proof. The dough should almost double in size. (1 – 1 1/2 hours). Remove the dough and divide into 36 equal pieces, rolling out on a floured surface. Place the dough into a half sheet pan covered with parchment paper or sprayed lightly with vegetable spray. Allow the dough to proof again in a warm area to at least 50% increase in size.(1 – 1 1/2 hours) Egg wash then bake in a pre-heated oven at 375 degrees for 18-20 minutes and cool about 15 minutes before serving.
Enjoy
chef Brian Klauss
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