Della’s Roll Dough

By Bakepedia on December 3, 2014

A Simple Roll Dough from Kathleen Weber

This 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.

Della’s Roll Dough

Author: Kathleen Weber

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

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.)
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
minutes.
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.
The dough is ready to be divided, pre-shaped, and shaped for Hamburger or Hot Dog Rolls or Dinner Rolls.

Della Fattoria bread, Della's roll dough, dinner rolls