Dinner Rolls
Ingredients
- 166.7 gWheat flour (sifted)
- 83.3 mlWhole milk (lukewarm)
- 6.7 gFresh baker's yeast
- 13.3 gWhite sugar
- 3.3 gGray sea salt
- 26.7 gUnsalted butter (softened)
- 0.3 pcEgg (beaten for egg wash)
Method
A stringy, cotton-like crumb that stretches under your fingers. The crust is thin and supple, with the aroma of warm butter and fermented milk.
- 1
Warm the whole milk without scalding it. Crumble the fresh baker's yeast into it. Let it sit until small bubbles appear on the surface.
- 2
In the bowl, pour the wheat flour, white sugar, and grey sea salt. Mix to distribute the ingredients.
- 3
Pour the milk-yeast mixture over the flour. Knead at low speed until the dough pulls away from the sides of the bowl.
- 4
Add the diced unsalted butter. Knead until the butter is fully incorporated and the dough becomes smooth and elastic.
- 5
Cover the bowl. Let the dough rise in a warm place. It should double in size, about 1.5 hours.
- 6
Degas the dough with a punch. Divide into 12 regular balls. Roll them under your palm to achieve a smooth surface tension.
- 7
Place the balls on a tray. Let them rise again. The balls should puff up and lightly touch each other.
- 8
Beat the egg and brush the top of the rolls. Bake at 180°C. The crust should be golden and sound hollow when tapped on the bottom.
Frequently asked questions
How do you get this dish right?
- Do not let the salt come into direct contact with the yeast, as it will kill it.
- The butter must be soft but not melted to properly incorporate into the dough's structure.
- For an even shinier crust, brush with melted butter immediately after taking them out of the oven.
How long does this dish keep?
Store in a cloth bag or airtight container for 2 days. Freezes perfectly once cooled.
