Della’s Roll Dough Recipe | Bakepedia

Della’s Roll Dough

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A Simple Roll Dough from Kathleen Weber

COVER.Della Fattoria Bread_2This basic dough from Della Fattoria Breadcan be used for dinner rolls, hamburger or hot dog rolls. Kathleen Weber’s new book is filled with enticing artisan loaves from simple rustic Baguettes to Seeded Wheat Bread Dough but many of the recipes are too complex to simply excerpt, which is why we are bringing you this one, which works within the confines of our format. But don’t let this be deceptive – on either front. First of all while these rolls are on the simpler side, they still have Kathleen’s attention to detail and exceptional results. Secondly, the book brings you naturally leavened breads as well as yeasted and offers over 60 of Kathleen’s best breads. Also take a look at the Arborio Bread recipe that we are featuring. Note that the recipe was in chart-form in the book. We have retained all the information. Read carefully. The flour is listed twice just as a way to point out ratios.

Excerpted from Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breadsby Kathleen Weber (Artisan Books). Copyright © 2014. Photographs by Ed Anderson

Della’s Roll Dough
Author: 
Makes: Makes 974 grams or 2.1 pounds
 
Ingredients
  • All-purpose flour 500 g; 17.6 oz; 3½ cups plus 1 Tbsp
  • TOTAL FLOUR 500 g; 17.6 oz; 3½ cups plus 1 Tbsp
  • Granulated sugar 30 g; 1 oz; 2½ Tbsp
  • Nonfat milk powder 26 g; 0.9 oz; 3 Tbsp
  • Instant yeast 5 g; 0.2 oz; 1½ tsp
  • Fine gray salt 10 g; 0.3 oz; 1¾ tsp
  • Warm water 270 g; 9.5 oz; 1 cup plus 2½ Tbsp (100°F/38°C)
  • Egg, 58 g; 2 oz; 1 to 2 large (3½ Tbsp) at room temperature lightly beaten
  • Unsalted butter 75 g; 2.6 oz; 5 Tbsp at room temperature
  • TOTAL WEIGHT 974 g; 34 oz/2.1 lbs
Instructions
  1. Lightly oil or spray a deep 41/2- to 5-quart ceramic or glass bread bowl. (The amount of dough in this recipe will work well in a 3-quart bread bowl if you have one.)
  2. Combine the flour, sugar, milk powder, instant yeast, and salt in the bowl of a stand mixer fitted with the dough hook. With the mixer running on the lowest speed, add the water, followed by the egg, and finally the butter. Increase the speed to low and mix for
  3. minutes.
  4. Flour the work surface. Using a plastic bowl scraper, turn out the dough and knead a few times. This is a very smooth but loose dough. Place it in the bread bowl. Cover the bowl with a lightly oiled or sprayed piece of plastic wrap and place in a warm, draft-free spot to proof until the dough is very puffy and about doubled, 11/2 to 2 hours.
  5. The dough is ready to be divided, pre-shaped, and shaped for Hamburger or Hot Dog Rolls or Dinner Rolls.
 

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