Soft Dinner Rolls

 

Ingredients:

340 g Breadflour

5g Instant yeast

170g water

32g eggs 

32g granulated sugar

5g salt

15g powdered milk

32g shortening

as needed sesame seeds

 

 

Preparation:

Mise en Place:

Dry:  Mix and sift bread flour and yeast

Wet: Mix egg, water, sugar, salt, powdered milk

Fat: Shortening

1. Make a well in the center of the dry ingredients and pour in wet ingredients.  Mix until pick up stage.
2. Knead in the bench for not more than 1 minute or until hydrated. May add water if it still dry.
3. Add fat to the dough little by little and continously, with no long interval. May use bench scraper to assist in picking up the dough.
4. When clean up stage is reached. Check for window pane test.
5. Make a smooth boule.
6. Ferment for 35 mins to 45 minutes. Check for indentation after fermenting.
7. Degas. Make a loose baton. 
8. Weight 40g each. 
9. Preshape to boule.
10. Bench rest for 10-15 minutes.
11. Smooth side down. Make a baton.
12. Shape to a small smooth boules and the other doughs to single, double and figure eight knot.
13. Proof for 20-30 mins.
14. Egg wash and sprinkle with sesame seeds. 
15. Bake at 350 F for 15-20 minutes or until golden.
16. Transfer to cooling rack.