Perfect Master Roll

Prep Time: 90 min | Cook Time: 15-18 min | Servings: 6-12 

Ingredients

• 3 1/2 cups Better Batter Flour (choose one)
  • 490 g Bread Flour
  • 490 g Artisan Blend
  • 560g Original Blend
  • 490g. pizza mix (no add. salt or sugar or honey)
• 490g. to 510g warmed water to 105 F this will depend on time of year and climate
• 1 /3 cup (35g) sugar or 1/3 cup (110g) honey if using honey drop your water by 110g.
• 1/4 cup (56g) vegetable oil
• (1 package or 7 g) instant, rapid or active dry yeast
• 2 tsp (11g) salt

Instructions

Mixing
Add all ingredients into the bowl of the stand mixer.

Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine 1-2 minutes, then increase speed to high. Continue to beat for 6-8 minutes, or until dough is cohesive and fluffy.

Turn mixer off and remove paddle. It should be wet and sticky

Prepare a baking form for baking. Grease an 8-inch cake pan (dinner rolls), or line baking sheet with parchment paper & sprinkle 1-2 Tbsp of flour or corn meal on the surface of the parchment (sandwich or dinner rolls).

Shape the dough. Use another Tbsp or 2 of flour, sprinkle a rolling surface & place the dough onto the surface, rolling gently to lightly coat the surface of the dough and flatten out excess gas. On a floured surface, divide the dough into 12 equal portions for dinner rolls, 8 equal portions for sandwich rolls, or 6 equal portions for large buns.

Gently form balls with each divided segment: flatten each ball into a small disk, pulling the edges toward the center of the disk, then pinching the edges together.

Turn the pinched side onto the floured surface and gently roll in a circular motion until a dough ball is formed. Place dough into a baking form. Place dough balls into one of the following baking forms:

• Dinner Rolls. Place dough greased 8-inch cake pan.
• Sandwich Rolls. Place dough onto prepared parchment, flattening balls slightly to form 3-4-inch-wide circles.
• Large Buns. Place dough onto prepared parchment, leaving at least 2 inches between rolls. Slash each bun lightly with a sharp chef's knife, razor blade, or bread lame.
• Proof Rolls. Wet a cloth with hot water and wring out well. Place the warm cloth on top of the rolls and proof in a warm place for 45 to 50 minutes or until they double in size.
  

Preheat the oven to 450° F.

Place rolls in oven. Remove cloth and place tray of rolls in the middle of preheated oven. Throw four ice cubes into the bottom of the oven to produce some steam. Shut the door and reduce temperature down to 375°F. Bake rolls for 6-7 minutes.

Add additional ice cubes. After 6-7 minutes of baking, throw four more ice cubes into the bottom of oven. Bake for another 15-18 minutes, or until rolls are golden brown, 205F internally.

Cool. Remove rolls from oven and cool on a rack at least 10 minutes if serving for dinner, or a minimum of 45 minutes if storing for later.