ENRICHED DOUGH - GREAT FOR DINNER ROLLS AND HAMBURGER BUNS
Steps:
- Melt butter into warm milk. The milk/butter mixture should be warm to the touch. Not hot. (Over 130º F (54º C) can kill the yeast).
- Pour the milk/butter into a large mixing bowl and then mix in the combined dry ingredients until fairly well incorporated.
- Let rest 10 minutes.
- Knead for 5 minutes or do series of short stretch and folds per the Dinner Roll video.
- Let proof at room temp until dough has about doubled in volume (roughly 2-3 hours).
- Divide dough in balls according to what you're baking. 57 g (2 oz) balls for dinner rolls. 85 g (3 oz) for hotdog buns. 114 g (4 oz) for hamburger buns. Or you can use all the dough to make a sandwich loaf.
- Cover with plastic wrap and let proof another hour or so.
- Bake in 400º F (204º C) preheated oven. Pull-apart dinner rolls take about 25 minutes. Hamburger and hotdog buns take about 18 minutes. Loaf of bread about 35-40 minutes. Can check doneness with instant read thermometer when internal temp reaches 200º F (93º C).
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