DINNER ROLLS 2 Ways

From the creator

This Dinner Rolls Recipe is perfect for holiays, but no matter the time of year, these rolls are my go-to any time I need a dinner roll. They’re the greatest hits of rolls and are so much more than just a mop for your gravy. One is a crusty rustic roll made with a poolish and the other is a soft and luxurious squishy milk bun with tangzhong. Both are the best dinner rolls that I know how to make and both will be a total knock out on your holiday table (or anytime). Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom RECIPE: 💥When making doughs, I STRONGLY discourage volumetric (cups/tbsp) measurement. The weights shown below are accurate. The volumetric measurements are approximate. FOR THE CRUSTY ROLLS -POOLISH- 110g WATER or rough 1/2C 110g AP FLOUR or rough 3/4C. 1 small pinch yeast (20-30 granules) -DOUGH- 210g WARM WATER or rough 3/4C. Plus a tablespoon 2g YEAST or 1/2 TSP ALL POOLISH 260g AP FLOUR or 2 1/8 C. 35 WHOLE WHEAT FLOUR or 1.4C. 8g SALT 1.5 TSP (kosher) 1. Combine the flour, water and yeast for the poolish, let ripen on counter for 6-20 hours. More time=more yeasty flavor) 2. Once poolish is ripe and bubbly, combine water, yeast, ap flour, whole wheat flour, salt and mix with spoon until combined, then switch to mixing by hand (make sure your hand is wet) 3. Wrap or cover and ferment 30 minutes 4. After 30 minutes, fold as

Published 2020-11-12 · Watch on YouTube ↗
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