SOFT DINNER ROLLS
1lb 4oz (575g) Strong bread flour
1/4 oz (8g) Salt.
1oz (28g) Skimmed milk powder
3/4oz (22g) Trex (or lard)
1oz (28g) Fresh yeast
3/4 oz (20g) (or dried Yeast)
1/4 oz (8g) Caster sugar
111/2 oz (326g) water.
Note: If using dried yeast, use part of measured water to rehydrate.
Do not use fast acting type yeast.
Dough Temperature (D.T.) 29C
Bulk Fermentation Time (B.F.T.) 30 min
Yield 14 rolls at 56g (2oz)
Baking Temperature 240C, fan 220C, 460F.
Baking Time 10-12 minutes.
- Sieve the flour, salt and milk powder together into a mixing bowl.
- Add the fat and rub in to disperse evenly.
- Place the yeast and sugar into a separate basin.
- Measure the correct amount of water at the required temperature.
- Add half to the yeast and sugar, stir to disperse.
- Add the remaining water to the dry mix.
- Start to mix together either using your hands or a spatula, pouring in the yeast/sugar water as you mix (make sure that there is no residue left in the basin) As the dough is formed, turn out onto the work top.
- Continue mixing to form a clear developed dough (for further information on mixing/developing a dough click here)
- When fully developed, place in a bowl, cover with a damp cloth and allow to stand for 30 minutes (B.F.T.) in a warm, draught free area. TURN ON THE OVEN.
- The dough is now ready to be processed.
- Divide the dough into 112g (4oz) pieces and then split each piece into two giving 56g(2oz) units. Alternatively you can scale all at 56g(2oz) to start with.