I'm looking for the recipe for White Mountain Rolls as they are made for Jackson's bakery in Rochester NY. So far, I'v only encountered recipes for crusty-style "Mountain" bread or some kind of fried dough. These are more like a Parker house roll, except they have a nice dusting of flour on top - almost like a savory powdered doughnut! I'd love to make them for my family for Christmas...
My sister loves dinner rolls/buns. So I figure I'd use it as a chance to really try out French folding. My previous attempts have been somewhat half-hearted. But this time, I thought I’d really do it right, focusing on stretching and trapping air.
For the formula:
Strong Canadian white flour 13.3% protein
0.5-0.6% instant yeast
2% table salt
I want to bake dinner rolls on Thanksgiving Day but make the dough and shape the rolls two days earlier. Here are my questions -
- Can I refrigerate the dough for 48 hours or do I need to freeze it? I don't want the dough to overproof.
- Should I shape the rolls after the first rise and let the thawing period be the second rise? Or do I need to do both rises before chilling the dough?
- Is there a special refrigerator dough recipe I should use? I usually use the white bread recipe from the King Arthur cookbook or from Peter Reinhart's BBA.