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Sponge:
In a medium sized bowl, stir the flour with the yeast. Make a well in the center of the dry ingredients and pour in the water.
With a plastic scraper or wooden spoon, work the flour into the liquid, until
all the flour has been moistened. Place into a medium sized container that has been
lightly oiled, cover, and let
it sit (ferment) at room temperature for 12 - 14 hours.
Soft Dinner Rolls: In
a large bowl stir the flour with the yeast, salt, sugar, and dried milk powder.
Pour the cold water into
the bowl of your electric stand mixer, fitted with the dough hook. Then add the
Sponge, the egg, and the flour mixture. Knead the dough on 1st speed for 5
minutes. Increase your mixer speed to 2nd speed and continue to knead the dough
for about 3 minutes or until the dough cleans the bowl and is smooth, elastic,
and a little sticky. Add the butter and continue to knead the dough, on 2nd
speed, for another 3 minutes or until the dough cleans the bowl and is
smooth and elastic. The dough will be a little sticky.
Place your dough in a large
bowl that has been lightly oiled. Turn the dough once so
the top of the dough has a light coating of oil (this prevents a crust from
forming on the top of the dough). Cover with plastic wrap and let sit
(ferment) at room
temperature (about 75 degree F) (24 degree C) for one hour.
Turn out your dough onto a
lightly floured surface. You want the top of the dough to now be on the bottom.
Lightly flour the top of your dough and with the palms of your hands flatten the
dough slightly to break any large air bubbles. Then divide the dough into 12
equal pieces (about 75 grams each). When you divide the dough use a
pastry scraper or knife and cut, don't pull or stretch, the dough. Then, working
with one piece of dough at a time, pre-shape your dough into a ball. With the
palms of your hands rotate the ball of dough on an unfloured surface to create surface tension and to
seal the edges of the dough completely. Place the
rounds on a floured baking sheet and cover with plastic wrap. Let the
rounds of dough sit at room temperature for about 30 minutes. (This is to
relax the dough and you will notice that the dough will rise a little.)
You will need a baking sheet
lined with parchment paper.
Next, place the rounds of
dough, upside down, onto a lightly floured surface. Working with one piece of
dough at a time, flatten the dough into a round, breaking any air bubbles. Next,
take the edges of the dough and fold them into the center and gently seal. Then
flip your dough over so the smooth side is facing up. With the palm of your hand
rotate the ball of dough on your unfloured surface to create surface tension and
to seal the edges of the dough completely. Place the rolls on your baking
sheet, spacing several inches apart. Cover the pan with plastic wrap
that has been lightly oiled or sprayed with a non stick vegetable spray and let proof at room temperature for
about 1
1/2 hours. (If you lightly press into the dough, your finger will leave a
slight indentation.)
Meanwhile preheat your oven to
400 degree
F (200 degree C).
When your Rolls are ready to
bake, remove the plastic wrap. Make an egg wash by whisking the egg yolk with
the cream. With a pastry brush, lightly brush the Rolls with the egg wash and
sprinkle with sesame seeds (if desired). Bake for about 14 - 16
minutes or until your
Rolls are golden brown. If you tap the Roll it will
sound hollow. About halfway through baking, turn your pan front to back to
promote even baking. Remove from oven and place on a wire rack to cool. The
Rolls can be stored in an airtight bag for about three days
or it can be frozen for a couple of months.
Makes 12
Soft Dinner Rolls.
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