dinner rolls

Discussion in 'Recipes' started by Guest, Jul 15, 2010.

  1. Guest

    Guest Guest

    i can bake fairly good pie crust,,,,not bad with pizza dough, though allways trying to improve......but i have problems making dinner rollls.....cannot find a great receipe....i would like nice , round rolls, light in the middle.....anyone have a great receipe for this i can try......thanks......
     
  2. kyheirloomer

    kyheirloomer

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    Mostly I take a bread recipe that I like and convert it to rolls.

    F'rinstance, just this week I used Peter Reinhart's recipe for Pane Siciliano, but instead of making large loaves I made rolls---still using the double-S shape they're noted for.

    You have to experiment with baking times when doing this (rolls take less time). But it's not always as significant a difference as you may think. I make a pumpkin bread, for instance, that, when baked as a loaf, takes about 40 minutes. The same dough formed into tiny slider-buns still bakes for 25 minutes. Larger rolls take about 30-35 minutes.

    I'd suggest you start by cutting the baking time in half, then add time in five-minute increments, until the rolls are done.
     
    Last edited: Jul 15, 2010
  3. Guest

    Guest Guest

    thanks for the info....will check out your suggestions. frys grocoery makes the best sub rolls.....i sort of like to make rolls like that.....the texture is what i am striving for
     
  4. caterchef

    caterchef Banned

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    /img/vbsmilies/smilies/chef.gif  You can use a dough conditioner and they also have a dough relaxer for pizza dough.

     http://www.preparedpantry.com/premium-dough-conditioner.aspx

    You can also get diastatic and non-diastatic malt from King Arthur Flour.

     http://www.kingarthurflour.com/shop/items/diastatic-malt-powder-16-oz
     
  5. kyheirloomer

    kyheirloomer

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    Obviously I have no idea what Fry's sub rolls are like. But if it were me I'd start with a recipe for either Italian bread or baguette---keeping in mind this will give you a crispier crust than most commercial sub rolls.

    For sub rolls, weigh out the dough in five-ounce portions. Flatten each slightly into a rectangle, tri-fold it, and roll-stretch to the length you want. I prefer forming them 7 inches long, which gives me the finished size I like.