Soft, pull apart dinner rolls, take 3. GOT IT!
Well I finally got what I was looking for with this bake! Pretty much the same mix as the last two bakes of this recipe, but somehow with the first two, I got lazy and used a muffin tin. Buns were fine, but not pull apart shred able.
This bake I placed the formed boules on a parchment lined sheet pan about 1/2" apart, confident that after proof and bake, they would actually stick together. Mission accomplished! Baking them in the middle of the sheet pan allowed the buns to bloom to maximum size. The crumb is pull apart an shred able, delicious without butter. Just what I was looking for. An egg wash gives the gloss.
For sweetener I used 15g barley syrup and 25g honey. The barley syrup gives a nice note to the sweet flavours. I also used more of a knead and fold, rather than the stretch and fold method of dough development I had been using. Perhaps I was a little too lax on the S&F's, perhaps too aggressive and tore the gluten strands.. In any event I have had a couple of pulla bakes blow apart, but using the knead and fold things worked out better.
Happy baking! Ski
Comments
Nicely done! I love soft rolls like that even though I don't make them very often.
These ae worth trying. Happy baking, Ski
Go Ski! Revving up for the Pre-Winter baking season?
The rolls came out gorgeous!!!
Yes starting to get back into the baking groove. I baked little this past summer other than my weekly pulla loaf. I am finding buns and rolls better suited to a single ski bum than large loaves. The smaller product freezes better.
Happy baking! Ski
Woop woop!!
The crumb is unbelievable! So incredibly soft and fluffy.
Nice job for sure!
I laughed out loud at your whoop, whoop. The crumb really did turn out well. I shake my head that on my first two bakes with this mix, I baked the small boules in a muffin tin completely missing the pull apart aspect. Baking on an oven tin, the boules had much more room to rise and spring and got much better volume baking this way.
Happy baking! Ski
for some smoked pork or hamburgers or in your case moose and elk burgers!
Well done and happy baking Ski. It will be snowing before you know it !
No moose or elk today. I will have to settle on dipping it into my Asturian bean stew gravy.
We actually had snow to valley bottom this past Wednesday morning with a foot of fresh at 7,000 feet and more the higher you climbed. Ski season should be on in six weeks if this keeps up.
Reading your last VERY complex bakes makes me want to try a seeded rye loaf.
Happy baking and a special treat for Lucy! Ski
Those look perfect Ski. Nice and fluffy and must taste great with some stew or soft butter or cheese.
. . . great with all of those things and is good just on it's own. As I am getting dinner going I am sipping a glass of red wine and find myself pulling off small chunks of the rolls. The honey and barley malt syrup gives a nice subtle sweet flavour to the dough without being overly sweet. This recipe is a keeper for sure. The buns freeze well and this one is now part of my regular baking rotation. Happy baking! Ski
Sounds good and would like to try bake this but unable to find the recipe here being my first time. Any help and guidance would be much appreciated.
Thanks
The original recipe was in Peter Reinhart's Artisan Breads Every Day and I think for this bake a did a version using a liquid levain. In any event Here is a link to a tfl post of mine of a yeasted version of this recipe:
http://www.thefreshloaf.com/node/33340/soft-white-pull-apart-dinner-rolls
Happy baking! Ski