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Dinner Rolls

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This recipe is adapted from The Bread Bible, by Rose Levy Beranbaum, a book my mother painstakingly edited. This recipe yields a tasty little roll that just belongs anywhere on your table. I sometimes have tow with a little cheese and decide to save them all for litle sandwiches.I also love to drizzle tehm with garlic oil or roasted garlic cloves mashed with soft buter and salt…

Ingredients

Dough base:

1 cup (156 g) bread flour plus extra

¼ cup (36 g) whole wheat flour

⅜ teaspoom (1.25 g) instant yeast

1 ¼ teaspooons (9 g) honey

1-⅓ cups (322 g) water, at room temperature

Flour mixture:

1 ¾ cups plus 2 tablespoons (292 g) bread flour

½ teaspoon instant yeast

1-½ teaspoons kosher salt

Flaky sea salt

½ stick unsalted butter, cubed

Yield: 12-14  2-by-2 inch buns

Instructions

  1. . Begin the dough:In the bowl of an electric mixer fitted with the whisk, whisk bread flour, whole wheat flour, instant yeast, honey, and water until very smooth, 2-3 minutes. The sponge should be the consistency of a thick batter. Scrape down sides of bowl. Set aside, covered with plastic wrap, while you make the flour mixture.
  2. . Flour mixture: In a small bowl, whisk bread flour, instant yeast, and salt and sprinkle this on top of the dough to cover completely. Cover tightly with plastic wrap and allow to rise (and double) for 3-4 hours at room temperature.
  3. The dough: In the bowl of an electric mixer fitted with the “hook” attachment, transfer the dough to the bowl and mix on low speed for 1 minute or until mixed. . Scrape down any bits of dough, remove from the machine and cover the top with plastic wrap and allow to rest for 20 minutes.
  4. . Finish: Return the bowl to the mixer, sprinkle on the salt and mix on medium speed 5-7 minutes until the dough becomes very elastic, smooth, and sticky enough to cling slightly to your fingers
  5. Let the dough rise: Transfer the dough into a lightly greased with (cooking spray or oil) medium bowl. Push down the dough and lightly spray or oil the top. Cover the container with plastic wrap. Allow the dough to rise (ideally at 75-80 F) until doubled, about 1 hour.
  6. 6. Preheat oven to 425F.
  7. Shape the dough: One at a time, pinch off about a 2 tablespoon of dough, keeping the remaining dough, and, on a floured surface,  shape each into a 1-1/2 inch ball. Then, flatten each ball of dough into a 2 inch disk. Place a cube of butter and pinch of sea salt in the center. Gently but firmly pull 2 opposite edges of the dough, fold them over the center of the filling, and press down the center just enough to seal. Place top down in flour.

    8. Bake the buns: Lift each bun and, without dusting it off, set it flour side up on the prepared baking pan. Quickly but gently set the pan on the hot baking stone or baking sheet. Toss ½ cup of ice cubes into the pan beneath and immediately shut the door. Bake for 5 minutes. Lower the heat to 400 F and continue baking for 10-15 minutes or until then rolls are golden. Cool.

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