I am taking Artisan Breads this Fall for my Baking and Pastry Degree and my class made Soft Rolls today. This dough recipe incorporated butter in the dough toward the end of the mixing step. The addition at this point helps the gluten to develop before the butter can shorten the strands. The rolls were shaped, risen, and egg washed for a beautiful result. Each student prepared a full recipe of about 16 or 17 4 oz rolls.
Next time: Too serve these as buns for a sandwich or burger, 4 oz would be a good size. I felt a 2.5 oz size would be preferable for a dinner roll.
It was fun to share these rolls with friends and family. The crew at Ginny Gordon's was my first stop leaving school with hot rolls. They were so excited, I received hugs all around. My friends, the Puckett's, the Brakes, and the Phillips' were happy recipients of these lovely soft rolls.
Shaping and Panning Rolls
Chassitity and I Share A Pan
Helping Each Other
Jameson's Rolls
Into the Deck Oven
All In
Just About Done
Lovely Rolls
Packing Up to Go
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