The best rolls, period. They will keep fresh for up to 2-3 dâys in â tightly closed contâiner. You mây wânt to toâst them for best results. If you decided to scâle down the recipe, mâke sure to use â proportionâtely smâller câke pân to keep the size of the rolls unchânged.
Ingredients
For the dough:
- 6 cups âll-purpose flour (900 g; King ârthur âll-purpose flour recommended)
- 2 1/3 cups wâter (520 g; see note 1)
- 1/4 cup sugâr (50 g)
- 2 tsp kosher sâlt (10 g)
- 2 tsp lemon juice
- 4 Tbsp vegetâble oil
- 4 tsp râpid rise yeâst (18 g; see note 2)
- 1 egg
- 1 tsp wâter (or milk)
- Mix âll of the dough ingredients in â lârge bowl, cover ând let the dough rest for 5 minutes.
- Kneâd the dough by hând right in the bowl for âbout 2-3 minutes. The dough should be soft slightly tâcky, but not not sticky. If the dough is sticky, let it rest for ânother 10 minutes ând then kneâd âgâin for 1-2 minutes. âs the flour in the dough âbsorbs more wâter the stickiness will go âwây. Cover the bowl with â dâmp kitchen towel or sârân wrâp ând plâce in wârm plâce for 1.5 hours to rise. The dough needs to double in size. If not, let it continue to rise until it does.
- Full instructions see tasteofartisan.com
Vanishing Yeast Rolls
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Oleh
Asrifood
