Early this week, I made enough Master Dough to bake two breads – Sticky Pecan Caramel Rolls and Soft Dinner Rolls – courtesy of my lovely book, The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
Acknowledgement: The full and original version of this recipe can be found in The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
To make the Master Dough, I mixed and refrigerated:
- 3 cups lukewarm water
- 1 tablespoon granulated yeast
- 1 1/2 tablespoon kosher salt
- 6 1/2 cups all-purpose flour
For the Soft Dinner Rolls, you’ll need…and you’ll be surprised:
- 1 pound Master dough
- Melted unsalted butter
You’ll also need a baking stone and a baking sheet lined with parchment paper.
I started this experiment by preheating my baking stone in the oven at 450F.
Then I rolled the dough into little balls the size of peaches. I placed them on a baking sheet lined with parchment paper. Resting time for these rolls was shorter than what I was used to – 20 minutes.
After resting, I used a serrated knife to slash a cross on top of each roll.
Then I brushed the tops with melted butter and placed the rolls inside the oven. Baking time took 25 minutes. After baking, you can brush the rolls with more butter, but I didn’t do that.
When the rolls were slightly warm, it was ready to eat!
According to the book, “[R]olls are a delight to bake and adorable to look at”. Rolling the dough into little balls was actually fun. In addition, I’ve been so used to longer resting times that I was surprised that these rolls’ resting time was just 20 minutes.
Unfortunately, it wasn’t as soft as I expected it to be. Too bad! I’m just used to soft bread. Next time, I’ll brush it with butter after baking AND use the challah or brioche doughs.
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yum! Home baked bread is just so darn good. Last year was the first time I ever did it myself. I think that book would be perfect to help me refine my skills.
I agree, Alicia! Just the smell of baking bread is heavenly. As for the book, I definitely love it! I wouldn’t have ventured into bread-making without it.