* Exported from MasterCook *
Rolls, Crusty, Fluffy, Chewy
Recipe By :Stella Parks
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Hand Made
Muffins/Rolls Posted
Amount Measure Ingredient -- Preparation Method
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For the Yukone:
6 ounces cold water -- (3/4 cup; 170g)
2 1/2 ounces bread flour -- (1/2 cup; 70g)
For the Dough:
13 3/4 ounces bread flour -- (2 3/4 cups; 380g)
1/2 ounce sugar -- (1 tablespoon; 15g)
9 grams kosher salt -- see directions
1 1/2 teaspoons instant dry yeast -- (6g) such as SAF see directions
6 ounces cold water -- (3/4 cup; 170g)
Use 9g kosher or table salt. By volume, 2 1/2 tsp Diamond Crystal
kosher salt or 1 1/4 tsp table salt.
Use instant dry yeast, not rapid rise or active dry yeast
See the website for many photos and background. Yukone is a Japanese
technique utilizing pre-gelatinized starch in the dough. Technical
paper (in English):
https://www.jstage.jst.go.jp/article/fstr/11/2/11_2_194/_pdf
For the Yukone: In a 2-quart stainless steel saucier or 10-inch
skillet, combine water and flour. Cook over medium heat, whisking
constantly, until mixture comes together in a thick, mashed
potato-like paste, about 2 minutes. Scrape onto a plate, spread into
a 1-inch layer, and cool until no warmer than 100F (38C), about 20 minutes.
For the Dough: Pulse flour, sugar, salt, and yeast in a food
processor fitted with a metal blade. Once combined, add cooled yukone
and water. Process until dough is smooth, about 90 seconds.
Transfer to a lightly greased bowl (the dough will be slightly warm
and incredibly sticky), cover with plastic, and refrigerate until
roughly doubled in bulk, between 60 and 90 minutes depending on
temperature of yukone.
Turn dough onto a clean, un-floured surface, but do not deflate. Cut
into 12 roughly equal portions (2 1/4 ounces or 60g each), cupping
each beneath your palm and working in quick circular motions to form
a smooth ball. Arrange on a parchment-lined rimmed baking sheet,
cover with plastic, and refrigerate overnight until puffy and soft,
between 8 and 10 hours.
To Finish: Adjust oven rack to lower-middle position and preheat to
400F (200C). Fill a deep pot with about 3 inches of water and bring
to a boil over high heat. Meanwhile, line a baking sheet or cutting
board with a thick layer of paper towels. Cut parchment between each
roll with a pair of scissors. Working with 4 dough pieces at a time,
use parchment to lift and drop rolls into boiling water so that they
are upside down. Boil exactly 60 seconds, then flip right side up
with a slotted spoon (so the bottoms can skin over) and transfer to
paper towels. (Along the way, the parchment squares can be gently
tugged free or allowed to slip off on their own.)
Arrange rolls on a parchment-lined rimmed baking sheet; these can be
baked immediately or left at room temperature up to 4 hours. Bake
until blistered and golden brown all over, about 35 minutes.
Rolls can be served immediately or held at room temperature for up to
6 hours. Reheat in a hot oven for 5 to 10 minutes before serving if
rolls have cooled and you prefer them hot.
With two long, slow rises, this recipe lets you knock out the work
(and cleanup) of making and shaping the rolls a day in advance. After
boiling, the rolls can be baked immediately or held another 4 hours
at room temperature to better suit your schedule.
S(Internet address):
https://www.seriouseats.com/crusty-dinner-rolls-recipe
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Per Serving (excluding unknown items): 145 Calories; 1g Fat (4.2%
calories from fat); 5g Protein; 29g Carbohydrate; trace Dietary
Fiber; 0mg Cholesterol; 284mg Sodium. Exchanges: 2 Grain(Starch); 0
Lean Meat; 0 Other Carbohydrates.
NOTES : 2024 - 0430