Dinner Rolls

In the words of Sean Hughes himself: "This holiday season, I would like to share my bun dough recipe in all its versatile modesty. For the purposes of a feast and all the trimmings, I make this dough into pull-apart style dinner rolls. Don't stop there though, this dough also makes fantastic hamburger, hotdog buns, and hoagie rolls! For dinner rolls, I pan the little dough balls up in a tight grid so they all proof together and bake into one big quilt-like mass. Keep the rolls together until service, at which point they can be pulled apart exposing the soft buttery sides, with only the top having a gentle crust – a perfect vehicle for your culinary heart's desire!"

Sean Hughes, Mount Bakery

Prep Time

35 minutes

Bake Time

20-30 minutes

Total Time

3 hours

Yield

24 dinner rolls

Ingredients:

For the dough:

  • 3¾ cups (564g) Glacier Peak bread flour
  • 1 cup + 2 tablespoons (188g) Organic Edison all-purpose flour
  • 1¾ cups (428g) water, at room temperature
  • 5 scant tablespoons (68g) butter, unsalted, soft
  • 1 large (53g) egg, at room temperature
  • 4 3/8 tablespoons (55g) sugar
  • 3½ teaspoons (11g) Red SAF yeast or another instant dry yeast of your choice
  • 2 teaspoons (13g) sea salt

For the egg or butter wash:

1 egg OR

1 stick of butter, melted

Instructions:

  1. In a mixing bowl of an electric stand mixer, combine all ingredients except salt.
  2. Mix on low speed until all ingredients are moist. You may need to scrape down the sides with a rubber spatula.
  3. Cover the bowl with a plastic wrap and let autolyse for 15 minutes.
  4. After 15 minutes have passed, mix on 2nd speed for 2 minutes, add salt and mix on 3rd speed for 3 more minutes. At that point, the dough should come away from the bowl.
  5. Place the dough in an oiled container, cover with plastic wrap, and let rise for 60-90 minutes, until doubled in size.
  6. After the first proof, place the dough on a lightly floured work surface and portion into 24 pieces 57g (2oz) each. Roll each piece into a firm ball, cover with plastic wrap, and let rise for 30 minutes.
  7. Oil or butter a large rimmed baking sheet. Alternatively, you can line it with baking parchment.
  8. After 30 minutes have passed, reshape each piece of dough into a tight ball (be careful not to tear the dough!) and place in a 4X6 pattern on your prepared baking sheet.
  9. Proof in a warm area, gently covered with a damp tea towel cloth to prevent drying. Rolls should double in size and expand into each other. They are ready to bake when they hold a gentle dimple.
  10. Preheat the oven to 350F with a baking rack positioned in the center of the oven.
  11. Once the rolls have proofed, prepare for baking: If using an egg wash, lightly whisk the egg with a fork and use a soft brush to paint the tops of the rolls. Alternatively, if using butter, melting it and, once cooled off, spray it out of a kitchen sprayer bottle or use a soft brush to paint the tops of the rolls. If you like, you can also dust the tops with flour.
  12. Depending on the oven, bake for 20-30 minutes. Halfway through the bake, rotate 180°F for an even bake.
  13. Remove from the oven, transfer to a wire rack and let cool a few minutes before serving.

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