Parker House Rolls - Tangzhong Variation

• porzioni: 16 servings
• tempo di preparazione: 20 minutes
• tempo totale: 2 hours 55 minutes

Ingredienti

420 Gm All-Purpose Flour

2.5 Gm instant yeast

30 Gm granulated sugar

8 Gm salt

3 Tbsp butter, at room temperature (43 Gm)

75 Gm milk - room temperature

70 Gm egg (~1.5 egg) - room temperature (1 egg?)

175 Gm Water - boiling

8 Gm Gluten

3 1/2 to 4 tablespoons (50g to 57g) butter, melted; for brushing on rolls

Istruzioni

PREPARE TANGZHONG:

Bring 175 Gm of water to boil and add to 85 Gm all purpose flour and mix completely.

Cover and cool to room temperature, refrigerate overnight.

PREPARE DOUGH:

In the bowl of an electric mixer, combine all of the ingredients, including the Tangzhong, holding the 30 Gm room temperature butter, (& except the 3 1/2 to 4 tablespoons (50 to 57g) melted butter at the end), mixing to form a shaggy dough.

Knead by machine on medium speed for 4 minutes, until it's smooth.

Add the 43 Gm room temp. butter and mix additional 5-6 minutes to fully develop the dough. Dough will not tolerate over-mixing, so keep an eye on it and perform window-pane test to determine dough state.

Form dough into smooth ball and place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress).

Allow it to rise until doubles in size (1-2 hours?) Note that the dough takes quite awhile to get going; after 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly.

Punch down the dough and weigh it. Transfer the dough to a lightly floured work surface.

Round the dough into a boule and divide it in half. OR divide boule into 16 equal parts. Round each half into a boule, cover and let rest for 15 minutes.

Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle. OR form 16 equal parts into rolls (e.g. clover leaf rolls).

Brush the dough all over with a light coating of the melted butter. You'll have butter left over; you'll need it for the other half of the dough, as well as for brushing on top of the baked rolls.

Cut the dough in half lengthwise, to make two 4" x 12" rectangles.

Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough. Dough may also be formed into dinner roll shape. Various shapes are possible, but should get 16 rolls regardless of shape.

Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 folded rolls, each about 2 1/4" x 3". Flip the rolls over (so that their smooth non-folded side is facing up), and place them in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan. (

Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. (Dough may double, it's not clear to me if should or shouldn't) Towards the end of the rising time, preheat the oven to 350°F.

Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.

Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.

Note

A variation of the following: https://www.kingarthurbaking.com/recipes/parker-house-rolls-recipe

AND

https://www.youtube.com/watch?v=qdOHmdTTs24

HYDRATION IS 70% AND MILK IS 25% OF HYDRATION

Nutrizione

• Dimensione della Porzione: 53g
• Calorie: 160
• Grassi Totali: 6g
• Grassi Saturi: 3.5g
• Grassi Trans: 0g
• Colesterolo: 25mg
• Sodio: 200mg
• Carboidrati Totali: 23g
• Fibra Alimentare: 1g
• Zuccheri Totali: 3g
• Proteine: 4g