Soft butter honey rolls
Here is another attempt of soft butter honey rolls. I used the following hydration estimates for the following ingredients: Butter = 17%, Honey = 75%, Eggs = 75%, Milk = 90%. My targeted overall dough hydration was 66%, and fortunately the dough was spot on. Nice and pliable, not sticky at all, but not too stiff/dry either.
Here was the recipe I made w/pics. All flour was KA bread flour, all weights in grams.
Total Dough Weight: 950
Targeted Dough Hydration: 66%
Total Dough Flour Weight: 572
Total Dough Water Weight: 378
Leaven Percentage: 39%
Leaven Hydration: 100%
Starter Percentage: 20%
Starter Hydration: 125%
Butter Percentage: 20.0%
Eggs Percentage: 10.0%
Whole Milk Percentage: 10.0%
Honey Percentage: 10.0%
Salt Percentage: 1.8%
Baker's Yeast Percentage: 5.0%
Flour Weight: 203
Water Weight: 198
Starter Weight: 45
Whole Milk: 57
Baker's Yeast: 29
1) Mix ingredients for levain and ferment until ripened.
2) Mix all ingredients into final dough.
3) Bulk ferment 90 mins, folding the dough once half-way through.
4) Scale rolls at 50 grams, I could fit 15 in a 13x9 pan, with an initial space between each roll (they will join together as they rise).
5) Final ferment 60 mins, or until fully risen.
6) Make an egg-wash + butter glaze, brush before bake.
7) Bake at 375F for 40 mins.
I made 15 rolls for a single pan, and some extra which I made a small loaf from. The crumb is shreddably soft and light, the crust is also light and flakey.
First one is about 15 mins into the final rise, the first balls I shaped had just started to join together:
I cut open the loaf to sample it. (Saving the rolls for now..)