SOFT AND FLUFFY DINNER ROLLS (12 ROLLS)

• porzioni: 8 or 12

Ingredienti

Total Flour                             450 gm     100.0%

Hydration                         320.4 gm      71.2%

TANGZHONG 20

Bread Flour                          90 gm     20.0%

Boiling Water                       112.5 gm      25.0%

POOLISH

Bread Flour                          75 gm       16.7%

Water                                   75 gm        16.7%

Instant Yeast                    1 gm

FINAL DOUGH

Bread Flour                     285 gm    63.3%

Sugar (Sucrose)               27 gm    6.0%

Milk                                  82.5 gm 18.3%

Butter                                30 gm 6.7%

Eggs                                75 gm 16.7%

Salt                                     7.5 gm 1.7%

Total Fat*                         34.2 gm 7.6%

Milk Water Replacement      25.8%

Total Dough  860.2 gm

Rolls should be 71.7 gm (approximately)

BAKING PAN 9" X 13"

1 large egg = 50 gm so 75gm is 1 ½ large egg.

Istruzioni

TANGZHONG

Add BOILING water to bread flour and mix rapidly and completely. Cove tightly to surface with plastic wrap. Cool to room temperature & refrigerate overnight.

POOLISH

Mix bread flour, ICE COLD water, and Instant Dry Yeast. Cover and ferment for 1 hour. Move to refrigerator overnight.

DOUGH

Put Poolish and Tangzhong in bowl, mixing together, breaking up the Tangzhong.

Add COLD Milk, Egg, Salt, Sugar, and Bread Flour and mix until combined. Add softened (NOT MELTED) butter and mix to window pane completion.

Remove dough from bowl and form into ball by hand, tucking it into itself until smooth and round.

Put dough into a well-oiled bowl and cover. Ferment until doubled in size (roughly 1 hr at 82°F). OR ferment in refrigerator overnight to enhance the flavor.

Flour surface of dough and remove from bowl to a floured surface.

Knead for a few minutes to help develop the dough (gluten) and to de-gas the dough.

Divide dough into 8 or 12 pieces (depending on ingredient quantities used) of 71.2 gm (weight of pieces don't need to be exact as long as pieces are all roughly the same size.)

Round each piece into ball shape on floured surface.

Cover with towel or plastic and allow to rest for 10-15 minutes.

Coat 9" X 13" pan with oil, PAM, or solid fat (butter, lard, etc.)

On floured surface, roll each dough portion flat to eliminate gas bubbles as much as possible.

Then tuck the edges into the center and roll in palm of hand to form tight ball shaped dough. Can dust ball lightly with flour to keep from sticking during the rolling into a ball process.

Place each ball into greased pan so they are not touching the sides of the pan. LIGHTLY press on the rolls when they are all in the pan to settle them into position.

Preheat oven to 350°F

Cover and rest at 82°F for 60-80 minutes until ALMOST doubled in size, but not quite. Dough will be quite puffy and will be filling the pan from end to end and side to side, pressing up against each other, but will not be raised above the top of the pan.

Prepare and egg wash with 1 egg and a splash of milk.

Brush onto each roll.

Bake at 350°F. for 20-30 minutes, or until browned.

Brush finished rolls with softened butter and allow to cool enough to eat comfortably.

Note

https://www.youtube.com/watch?v=txzOxC86ePU&list=PLQdY9ZDG7tFZLvhA2QZ5G_iBcXHE1JTfm&index=36

Soft and Fluffy Dinner Rolls with Tangzhong and Poolish on the Novita Listyani YouTube Channel.

It is well worth watching the portion of the video dealing with the actual making of the dough, fermenting, making the rolls and baking.

I use 1 gm Instant dry yeast rather than the difficult to weigh quantity the author calls for.