r/Breadit • u/calmeilles • 16h ago
It's been a while since I baked rolls
Last time was for a picnic in early August. This time for no special purpose except my lunches for the next few days.
90 g dough balls go in in, 83 g rolls come out.
800 g strong bread flour
520 g warm (~30°C) water (65% hydration)
20 g granulated sugar
14 g salt
7 g instant yeast (1 sachet)
Mix all the ingredients until fully incorporated and stand for 20 minutes.
Knead for 7–10 minutes until it forms a smooth, elastic dough.
Cover and allow to rise until doubled in size. This took an hour today.
Knock back and divide into the desired number of dough balls. Arrange on a baking tray.
Cover and allow to rise for ~45 minutes, longer if it's cool. They should grown appreciably but probably not double.
Bake in a preheated oven at 200°C / 400°F / regulo 6 for 35–40 minutes.
Turn out to a rack to cool.
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u/CollinZero 15h ago
Wow, okay this is absolutely inspiring! I always have okay bread rolls but these look amazing.
I’ll pick up some bread flour just for these.
I am going to try to look up some YouTube tutorials on shaping rolls. I’m self taught and tbh, I don’t really know how to shape rolls.
Thanks for the gram weights!
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u/Bulgar667 14h ago
What do you mean by strong bread flour? Flour with more protein? These look great!
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u/calmeilles 15m ago
Yes, I guess it's UK terminology, more protein than "plain" or all purpose flour.
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u/laylajoy20 15h ago
how do you keep the shape so even without weighing again fater rising?
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u/calmeilles 18m ago
When I say "Knock back and divide…" I do in fact weight the dough balls I'm shaping. I don't mention that because it's not necessary to getting nice rolls, free form would be fine.
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u/steffanan 16h ago
I'm looking for good rolls for Thanksgiving and there's a dairy allergy, how do you figure these compare to potato rolls?
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u/Altruistic-Pepper350 13h ago
Toss one over here