Wednesday, April 1, 2015

light buttery dinner rolls

DINNER ROLLS
dinner rolls
I can’t help myself from making these dinner rolls over and over again.  Don’t make their name fool you because they aren’t just for dinner, actually I love them more for breakfast and I think they make an excellent bun for hamburgers and sandwiches.

This is absolutely THE best basic soft bread dough I’ve tried so far.

The recipe comes from Sarabeth Levine’s book, Sarabeth’s Bakery, From My Hands to Yours.  I’ve adapted the recipe with just one simple addition, a sprinkle of maldon salt on top of each bun, just when you are about to place them in the oven.  I like to have that light salty touch.  Like other recipes I’ve tried from this book, the result is perfect if you follow the instructions exactly word by word, no less, no more. Although, I did reduce the yeast which calls for 28 gr of compressed yeast (or 3 ½ tsp active dry yeast), I used 7 gr of fresh compressed yeast instead.  The reason for this is because I prefer to allow the dough to rise slowly overnight in the fridge so that I can pull them out in the morning to bake straight away.  Even if it takes longer to rise I noticed that using less yeast results, in taste, less yeasty.

The author introduces the recipe with a small note: “Present these light and buttery rolls in a linen-lined basket at your next dinner party and your guests are bound to sing your praises”. 

I have a feeling that I will present these light and buttery rolls for Easter breakfast.  Served warm in a linen-lined basket on a table set with bowls of jams and butter, chocolate, eggs and salami, pizza Pasquale, Colomba, milk, coffee and tea.  For some reason I already hear those sings of praises.

dinner rolls
Dinner Rolls
Adapted from Sarabeth’s Bakery, From My Hands to Yours

28 gr compressed yeast ( I used 7 gr)
2 tbsp. granulated sugar
1 cup of whole milk
1 large egg, plus 1 large yolk
3 ¾ cup all-purpose flour, as needed
1 tsp fine sea salt
12 tbsp. unsalted butter, cut into tablespoons, well softened
*Maldon salt to finish (my adaption)

Crumble the yeast finely into a bowl of a heavy duty stand mixer.  Add the milk and sugar, whisk to dissolve the yeast.  Add the egg and yolk.  Attach the paddle to the mixer and at a low speed add 2 cups of flour and the salt.  One tbsp. at a time add the butter and allow the butter to become absorbed before adding another. Add another cup of the flour to make a soft dough that cleans the sides of the bowl.

Generously butter a large bowl.  Turn the dough on a lightly floured work surface.  Shape the dough into a ball and place the ball in buttered bowl.  Cover the bowl with plastic film and let stand in a warm place until double. 

Divide the dough in 9 equal portions (the book says 18 portions).  Shape each portion into a ball.  Cup one hand over the dough and move your hand in a tight circular motion, letting your palm gently touch the top of the dough.  Arrange the balls in a pan lined with parchment paper, leaving some space between the balls.

Allow the balls to rise until double and bake in the oven for 20 minutes or until golden brown at 180ºC.  Optional, add some maldon salt just before you slip them in the oven.

6 comments:

  1. I can't watt for Easter! :)

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  2. E si praticamente adesso, strizzo gli occhi e sono sicura mentre ti leggo di capire tutto tutto, quando si dice 'forza di volontà' :-D le tue immagini comunque aiutano molto a immaginare la fragranza del tuo impasto. Mi piace come sempre tutto e sono felice ultimamente di avere sempre un pc a portata di mano per dirtelo, perchè io in genere sono una 'navigante' frettolosa e il tempo non mi aiuta spesso a indugiare dove vorrei trattenermi!A presto!

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    1. Te lo voglio proprio dire...

      Il mio obiettivo e' quello di poter riuscire a raccontare la mia passione attraverso la fotografia. Non sono l'unica che punta a questo, lo sappiamo, ma TU, che mi dici "le tue immagini comunque aiutano molto a immaginare la fragranza del tuo impasto", tu, che ti sforzi di leggermi anche se non nella tua lingua, ma mi capisci lo stesso ... metti praticamente a nudo l'anima di questo blog facendomi il complimento piu' bello. Grazie, oggi mi rendi davvero felice :)

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  3. Questi panini sono un incanto Elvira, ora spero solo di essere ancora in tempo per prepararli e averli anch'io per la colazione di Pasqua! Ultimamente sono di corsa, ho quasi abbandonato il mio blog - poverooo lui :) - ma del tempo per ammirare le tue meraviglie lo trovo sempre :) Ti abbraccio forte Elvira e tanti cari auguri di buona Pasqua!

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    1. Ma chissà quante meraviglie preparerai! Oggi ho 12 persone a pranzo sopravvivrò?! Buona Pasqua anche a te :*

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