So, my absolute favorite breakfast is a nice half of a toasted baguette with butter and (preferably homemade) jam. But a close second is pretty much any type of breakfast pastry. Recently, I've been experimenting with using my sourdough starter in a few recipes. In this concoction, I made a basic sourdough recipe, added raisins and dried cranberries. After bulk fermentation, formed into thin worms, which I rolled in cinnamon sugar before forming the knot shape. I'm aiming for just a little sweetness with the sugar dusting, but didn't want to make a sweet dough. I haven't tasted them yet (saving for breakfast tomorrow) but the house smells delicious and I'm pretty excited.

Dough recipe: 1/2 c 100% hydration starter (fed last night), 1.5 c AP flour, 3/4 c white whole wheat flour, 1 1/4 c water, 1/2 c mixed raisins & dried cranberries. Mix & autolize 30 minutes, knead briefly. Then stretch and fold twice, at 20 min intervals. After the second S&F, fold in and knead dried fruit. Let rise until doubled--about 3 hours. Shape as described above (I divided into 6 rolls), then proof 40 minutes, and bake at 425 degrees for 20 minutes.

Here are the rolls before going into the oven:

And the final result:

My Grandmother's Yeast Rolls

Hi - I am new here but after reading so many comments from knowledgable bakers, I thought I would ask for your thoughts/opinions.  I remember my grandmother baking yeast rolls (with cake yeast) that were approximately 4" high, moist, and with an almost silky texture - not at all crumbly.  Does anyone know of a recipe and techniques that might help me replicate her rolls?  Any comments would be appreicated.

My third Scali

I'm adding this to my blog. It's also in Sylvia's post for Scali bread.

 I'm very happy with this bread. Yesterday I made a double batch and made 7 rolls and one braid. I didn't take a photo of the braid but the rolls are shown below. They were delicious with that stretchy pull apart crumb that I like in Italian breads. To make yesterdays batch I made the starter as given in the KAF recipe very early in the morning, let it sit 7 hours, mixed the dough, let it rise 90 min., deflated it and put it in the fridge overnight. In the morning it was risen about half way, I divided it, let it rest for an hour then shaped, let rise and baked. The flavor was delicious in the rolls and like I said a nice stretchy holey crumb. I didn't taste the braid, it was a gift. I did not make the strips 24" long like the recipe called for. I only made them about 17". The loaf was much higher and I liked it that way.

Last night I made up another starter and today made the recipe as written but made batons instead of the braid and used poppy seeds because I had used up all my sesame seeds. It probably can't be called a Scali anymore :o)  I was surprised with the high rise of todays loaves. They were a good 3 1/2"-3 3/4". Todays bread tastes very good but not as delicious as yesterdays and I'm wondering if it's because today I used the dry milk called for instead of using the whole milk I used yesterday or because the dough for the rolls was retarded overnight. Still very good but not quite up to the other. Todays crumb is not as open either.

Anyway, thanks again for introducing us to this KAF recipe. It's become a favorite. Wish I had some of that cherry jam! A friend gave me 5 lbs of the huge dark sweet cherries. I couldn't get out to her place to get them right away so she froze them for me. Do you think I could still make cherry jam with them?

weavershouse

The rolls shown below were made with the Scali dough

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second endeavor after coming back to my electric oven after a month of wood fired brick oven adventures. delicious little rolls for pretty much anything, for me it was a dinner roll.

pretty good rise for a 100% whole wheat, but that seems to be the standard since switching to natural leaven, open crumb, super moist. i was quite pleased. the crust was pretty good too even for the electric oven, although my heart still has a brick oven sized hole...

Is there a standard formula for converting a recipe into rolls?

I'd like to make the Hamelman cheese bread again, but because it is such a strongly flavored bread, I think rolls may be a good application.  Easier to share with more people.

Is there a standard weight for rolls?  If the bake time for two 1.5# loaves is 45 minutes at 460F, how do you calculate the bake time for X number of rolls of X weight?    

Through Hamelman and DiMuzio, I know that the bake time is shorter and the oven temp higher, but that's pretty vague.

Obviously, I've not baked rolls before and am in need of enlightenment!

Only a few days left until easter and I have been the designated bread baker for my family's easter dinner. My mom loves those "Kings Hawaiian Rolls" ( the ones they are selling like crazy at costco right now ) so I was thinking...hey I want to try and bake rolls like that... does anyone have a recipe that is similar to these rolls?

Hi all

I am new to the forum. Just found last week when my poolish feel and I was looking for advice on recovering from that. I've been lurking aorund reading blogs ever since! :)

I saw the link to the Italian site with the fancy rolls that are rolled up and then slit to explode open. They look great so I thought I would try them. I translated the site (love the internet!) and am almost ready to proceed. I have the 00 flour from King Arthur and I was planning to use their bread flour for the Manotiba. I have malt syrup which is what I assume they mean by "malt". Here is the best I could come up for the formula. Anyone see any major issues? I noticed there was no yeast in the main dough, ONLY in the biga, which struck me as odd. You think 1g of yeast is enough? seems too little to mean. Then again the fermenting/proofing times seem very long! Thoughts/advice anyone?

this is the original link http://www.cookaround.com/yabbse1/blog.php?b=37406

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For the biga (gioiella it says that it is a poolish)

250g of flour manitoba
200g of water
1g of I leaven

(the temperature is in diminizione….therefore council to increase 2g I leaven)

for the paste

400g of flour 00
100g of manitoba
the biga
a teaspoon of malt or honey
1 spoon of lard or 40g of olive oil
150 (perhaps more) than water
3 teaspoons of salt knows them (the next time them)

I put my turned out timetables that son those which to me have given more.

To prepare the biga pasting water I leaven and flour….fastly with a fork.
let sit for up to 20 hours - no mention of temp... i would try 12 hours and check it

mix flours, salt , malt and biga

Add 150g of water .. lard/oil and still water (be careful ... not to put too much ... other than to 50g) to finish the sale.

The dough is not sticky and hard ...due three beaten on the table and is ready for lievitazine

put the dough in a bowl where it will proof for 10-12 hours!

turn out onto floured surface and cut into 70/80 gram pieces

pull the strips as I explain in this post and to raise a couple of hours ... covered with foil and cloth.

(post referred to is http://66.196.80.202/babelfish/translate_url_content?.intl=us&lp=it_en&trurl=http%3a%2f%2fwww.cookaround.com%2fyabbse1%2fshowthread.php%3ft%3d46867)

After about two hours of rising, cut and bake in hot oven, the greatest power on hot griddle or refractory. Just beginning to swell, (2-3 minutes), open the oven and quickly make another cut (the cut Marcy ).... this will make them "explode".

Hey there,
These are some of my observations regarding baking times and temperatures as related to different products.  Please feel free to add your own observations as these are based on my own equipment, ingredients, and techniques.

These are convection oven temperatures, so in a standard oven, I would add 25 degrees to each.  I'll be referencing the photo below and referring to both tables above.

Here are four types of bread that were cooked in the oven at the same temperature at the same time: (top left) Rustic White, (top right) Kalamata, (bottom left) Sour Rye, (bottom right) Multigrain.  All 12 ounce loaves were cooked for 22 minutes, all 24 ounce loaves were cooked for 35 minutes except the Rye (33 minutes).  All were misted before they went in (the Rye had an egg wash) and steamed when they went in the oven. 
As you can see from the picture and the color table, most of the coloring came in the first 22 minutes.  However on both of the top loaves there was a 'browning' that occured in the final 10 minutes that created a crispness and cracking in the loaves that didn't occur in the 12 ounce loaves.  Since I was baking a variety of loaves with low volume, I decided to compromise and end up with (in my eyes) perfect loaves and pretty good 12 ounce loaves, in order that I could 'save oven space' and minimize the time I had to fuss with the bread.  If I were to want smaller loaves with a similar crust and structure, I'd need to jack up the temperature to speed up the coloring timetable.  Keep in mind, it would still progress in the same fashion, just speeded up. If I wanted to, I could cook all of the rolls or small loaves at once at a higher temperature, cook the small stuff on the top rack of the oven to give them more color...
These are all work-arounds to get what I want, but in this case the easiest was what I did which happened to be a compromise that probably only I will notice.
Hope that answers some questions, but if it opens up some new ones, feel free to ask.
-Mark

Hi all,

Can anyone recommend a French-style dinner roll recipe?  Something that is crusty (but also relatively easy to tear), has an airy crumb and preferably uses some percentage of whole wheat/rye flour.  I've tried making rolls from my two standard sourdoughs (pain au levain complet et pain au levain from Leader's books) but, while the bread is great, the crust is simply too strong to tear when formed into a 3 oz roll and baked at 400F.  I've not tried substituting pate fermentee for stiff levain but I have thought about it.  At this point, my next attempt will be pain du campain from BBA or one of the liquid levain recipes from Leader's Bread Alone.  Any other thoughts are greatly appreciated!

Thanks.