With just a few simple ingredients, you can make these wonderful rolls in no time.
Yield: 6-8 or more rolls
Ingredients:
340 grams water
452 grams King Arthur bread flour
67 grams King Arthur all-purpose flour
20 grams raw/unrefined sugar
9 grams Kosher salt
9 grams active dry yeast
Optional: 50-60 grams discard sourdough starter (see note below)
Directions:
Heat the water to 100-110 degrees Fahrenheit
To proof the yeast, add a pinch of sugar and the yeast to the water then mix to combine. Wait 10-12 minutes.
In a work bowl, combine the flours, sugar and salt.
Add the yeast & water and mix to combine
Cover the work bowl and let rest for 15 minutes
On a lightly floured work surface, knead the dough for 5-10 minutes until it is soft and supple.
Let the dough rise in a lightly oiled (or PAM'd) work bowl for about an hour.
On a lightly floured work surface, split the dough into the desired number of pieces. (Dinner rolls: 75-80 grams; small sandwich rolls: ~90 grams; large sandwich rolls: ~120 grams)
Roll the dough into balls and place on cookie sheet dusted with cornmeal or semolina, or on parchment paper
Let the formed rolls rise for about 30-45 mins
Baking:
Preheat oven to 380 degrees
Just before putting the rolls into the oven, lightly mist them then, if desired, dust the tops with a little flour.
Bake for 20-25 minutes, until golden brown
Notes:
Discard sourdough starter - it is common to discard some of the sourdough starter when feeding it. Save off the discard for Kaiser Rolls, pancakes, waffles.
You can also sprinkle the tops of the rolls with sesame seeds, poppy seeds, nigella seeds, etc.
Comments