Bread is amazing. Seriously it should be its own food group. Forget all of the other grains out there, I am implementing a new category, plain old “bread”. There’s just something about it that makes you happy. It’s like a dog, it will be by your side no matter what. I’m serious people. Bread. One of those simple pleasures life just wouldn’t be complete without. Bread.
Bread. I love it. Bread. Bread. Bread.
Now I kind of feel like Allen Iverson with his “practice” rant. But who cares about practice when you can have bread?
There’s ciabatta bread. And focaccia bread. Or how about sourdough bread? Rye bread, raisin bread, bread rolls, bread loaves.
Bread. And nothing says it better than some simple white buns. Soft and doughy. Frankly, quite bready as well, I must say.
Soft Dinner Rolls
Adapted from the 5th Edition of On Cooking
– 22g active dry yeast
– 300g warm water (divided in 1/2)
– 600g bread flour
– 15g salt
– 60g sugar
– 30g skim milk powder
– 60g butter, softened
– 1 egg
– egg wash, as needed (1 egg is more than enough)
To activate the yeast, mix it with half of the warm water (150g). Let it sit until it becomes frothy/foamy. Mix the other 150g of water with the milk powder to rehydrate it. I’m not sure what difference this makes compared to adding the milk powder straight into the dough, but it’s the way I was taught so it’s habit I guess. Measure out the rest of the ingredients. When the yeast is ready mix everything together. Knead until the dough comes together and passes the windowpane test (indicating that the gluten is sufficiently developed).
Place the dough in a well-oiled bowl, cover and let rise until doubled in bulk (about an hour depending on how warm your kitchen is – I always put it in the laundry room as I find it to be warmer hence more conducive to fermentation). Then you can rid yourself of any aggression and punch it down. I divided the dough into a 500g loaf and 12 50g rolls. The original recipes claims to make 36 35g rolls. Round the rolls (or shape loaves), place on an oiled or parchment lined sheet tray and allow the dough to rise for round #2.
When it’s almost ready, preheat your oven to 375 F. Brush the dough with egg-wash and bake for 15-20 minutes (rolls) or between 25-30 minutes (loaves). Cool (for as long as you can tolerate waiting) and enjoy!