Sunday Dinner Rolls, 1/3 Poolish and 2/3rds NMNF Potato Sourdough
I got roped into making another Thanksgiving Dinner this past Sunday since we had Thanksgiving at Cousin Jay’s and the girls missed their favorite sides of of sweet and Yukon gold mashed potatoes, Brownman’s killer Cognac gravy, bacon, itty bitty onions and Brussels Sprouts and the ever popular candied carrots and butternut squash with brown sugar and maple syrup but we also missed the home made rolls.
Normally we make Parker House rolls but this time we did Plain Jane enriched potato rolls that had 20% pre-fermented flour SD levain and a 10% pre-fermented flour IDY poolish. 30% is a lot for preferments but it is winter here and I didn’t have much time. The 10% dried potato flakes were all in the poolish and I considered them part of the preferment weight.
We use all water instead of milk for the liquid with the sugar coming in at 4% and the butter at 8%. We didn’t add the sugar or butter to then mix until after the autolyse and the first set of slap and folds to make sure the flour was properly hydrated and these new enrichment ingredients wouldn’t interfere with hydration or the gluten forming for the LaFama AP used in these rolls.
We did 2 sets of slap and folds and 2 sets of stretch and folds on 30 minute intervals and then divided the dough into 12 balls, 12 balls of 45 g each to make 6 rolls out of the dough and let them proof till they had doubled – about 2.5 hours. We baked them at 400 F with the rest of baked veggie for dinner which supplied plenty of steam. After 10 minutes we took out the steam making veggies and continued to bake the rolls with fan on until they were well browned on top about another 12 minutes.
You need a lot of gravy to cover the dressing, meat and potatoes and still have some left on the plate to sop up with the roll!
Delicious they were for sure and were perfect for dipping in that fabulous gravy!. As a side note Cousin Jay’s turkey on the grill method works just as good for Turkey breast. Heat to 600 F, shut off the two inside burners put turkey over the 2 inside burners on a rack with a pan underneath to catch the drippings and grill indirect at 325 F until the breast is 165 F. Best turkey ever. Frees up the oven for all the other sides if you don’t have two ovens too.