Soft Dinner Rolls

8th August, 2013 - Posted by ksenior - No Comments

Soft Dinner Rolls in the Emile Henry Bread Cloche



625g bread flour

30g milk

1 egg

60g granulated sugar

60g butter, softened cut into cubes

2 ½ tsp salt

20g dry active yeast

380ml water

20ml water


Using the dough hook fitted on your stand mixer, combine 380ml water, milk, flour, sugar, butter, and egg into the mixing bowl. Mix on medium speed for 2-3 minutes.

Let stand for 5 minutes.

Put the 20ml water in a small bowl and add the dry active yeast to the water, hydrate the yeast and it should become like a paste. Add the yeast to the mixing bowl and turn the stand mixer on medium speed, mix the dough for 3 minutes.

Lastly add the salt to the dough. Mix for another 2-3 minutes for the gluten structure to develop.

At this point you can take the dough out of the mixing bowl and knead by hand for 4-5 minutes as well to ensure the gluten structure is strong.

Place the dough in a large, lightly oiled bowl. Cover with plastic wrap and let sit for 20-25 minutes.

Turn the dough onto a lightly floured table and gently punch the dough to release the gas.

Divide the dough into small even balls; you should be able to make 20-22rolls.

Place the rolls on the counter top or table covered in a damp cloth for 5 minutes.

After 5 minutes, reshape if necessary. Try to have each roll be smooth. Leave again at room temperature for 15 minutes.

Preheat the oven to 350F.

Place each roll onto the base of the Emile Henry Bread Cloche starting in the center and working your way outwards to create a flower shape (see picture below.) Egg wash the tops of the rolls. (Egg wash = 1 egg +1 egg yolk +pinch of salt)


Put the lid onto the Bread Cloche and bake for about 1 hour. After the time is finished, remove the lid and bake for another 15-20 minutes.

To test to see if the rolls are finished baking, take the internal temperature of the rolls. The internal temperature for enriched breads should be 205-210F.


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