The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Dinner rolls

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dogdoc1142's picture
dogdoc1142

Dinner rolls

I'm an amateur baker and recently attended a Turkey day feast where a young lady presented dinner rolls that were soft, sweet, and fluffy.  Her dough was very shiny and elastic.  She was rather secretive about her recipe but said she used only flour salt yeast canola oil and water.  The oil and water were in equal amounts.  I tried duplicating them but ended up with a very oily ball of dough that rose very slowly.  I refrigerated it overnight to enhance the flavor but my texture is nowhere near hers.  Any thoughts??

FueledByCoffee's picture
FueledByCoffee

Hold some of your oil out of the dough to begin with and then add it at the end.  If you are using equal parts oil and water the oil will get in the way of gluten development making it difficult to get a nice dough.  Let say for example you have a dough that is something like this:

100 flour

2 Salt

.75 yeast (IDY)

35 water

30 oil

(I know the oil isn't exactly half in this example) but you may hold 10-15 percent of the oil out and start with a rather stiff dough and work it well and then once you have developed your gluten adequately add the rest of you oil little by little.  That's a lot of oil...Sometimes doughs like this are better off without the long fermentation and especially without the retarding process.  You have to think of how the oil will act when it is cold.  You may need to attempt taking your dough slightly warm, 80-82 degrees for your final dough temp, do maybe an hour of bulk fermentation and then shape them.  If you want a more sweet/nutty fermented flavor consider attaining that type of flavor from a long preferment instead of long fermentation in your final dough...