The bread recipe I keep carrying on about has other variations that I haven’t fulled explored. Recently I attempted rolls and felt like I had a whole new Class Trait that I’d never explored. Of course, learning more that baking is scientific, I carefully measured things out to yield 24 rolls. The original recipe calls for about 12 rolls from the entire dough but I decided that those Troll-sized rolls might be a bit too much to go with a meal. My current pattern is to take half of the dough and make a loaf of bread, and then use the other half to make 12 rolls in an 8×13 pan. The pan helps the rolls keep a taller profile; I tried half of the original batch on a cookie sheet and they rolls were more the shape of mushroom caps.
The rolls are simple (following my 1 loaf, 12 rolls method here): divide half of the dough into 4 equal parts. Using a scale here helps. Then divide each of those lumps into 3 equal parts; using an even smaller scale here helps. This may sound a bit retentive, but it helps the rolls to bake evenly. Bake for 25 minutes at 350F. Let cool until safe to handle, and I usually remove them from the pan with a plastic spatula (won’t scrape the pan) and then cool on a cookie rack. These can be frozen just fine.
Baking is science, not improv.
My results so far:
- Wheat recipe: nice light rolls.
- Spent-grain recipe: dense rolls; not interested in repeating.
- Molasses wheat rolls: I can see why these were a cousin’s favorite
I may repeat the wheat rolls with some rosemary in them. I’m a wee bit of a rosemary addict. (Tip: don’t snort it…)
I imagine these rolls could be replicated with other bread starters. Eh? Eh? (Let us know how it turns out…)
Dungeons and Kitchens 