ssorllih wrote:My favorite dinner roll recipe uses white unbleached all purpose flour. Call any amount of flour 100% Add liquid consisting of one egg one cup of milk and water to make one pint. Or 16 ounces. The liquid will be 67% of the weight of the flour add 1.5% salt and 2% sugar and a tablespoonful of dry yeast. Dissolve the yeast in the liquid and add that to all of the flour,salt,sugar mix along with about 2% melted fat. Stir it to completely moisten the flour and cover it to allow the flour to hydrate. After twenty minutes (about) uncover the dough and knead it lightly for a couple of minutes this completes the mixing. Cover it for an hour or two as it rises. OR put it in the fridge over night. It will rise in the cold and be much easier to shape when it is cold . But after a couple of hours it will be ready to shape and get is final rise for baking. It has a good oven spring.
I finally got around to taking a little stab at this between last night and this morning. I figured to make a half batch just in case things didn't work to perfection, which they didn't. I made a full pint of the liquid-egg-yeast portion, stirred it up real well and poured one cups worth into a bowl and set it aside. Then I set up shop and ciphered everything into gram weights as follows:
Flour............12oz = 340 grams
Salt.............1.5% = 5.1 grams
Sugar..........2% = 6.8 grams
Butter.........2% = 6.8 grams
Of course none of this would have been possible for me without the use of a calculator and gun powder scale
Once everything was measured I got to mixing and kneading and could just feel I was on the right track
After letting the dough sit in the fridge overnight was when I think I made my first mistake. It was still kind of sticky and gooey so instead of just trying to shape the dough I added a little more flour by kneading a bit more. Now I was at a place where things just weren't shaping up the way I dreamed
After 28 minutes in a 400° oven what came out wasn't the ideal product on which to place a BBQ'd Italian sausage with some mustard
There's always toast!
All that early morning failure brought on a need for breakfast. A nice 4-egg Canadian bacon-onion-cheddar cheese omlet with a side of what else, Canadian bacon!
I'll get back up on that horse in awhile, right now I'm stuffed. RAY
“Good judgment comes from experience, and a lotta that comes from bad judgment.”