Barriehie
Forum GOD!
I couldn't sleep so after waking up at 4 something I made these from a King Arthur recipe.
Recipe said 16 rolls...
Recipe said 16 rolls...
Wow well done!
Ditched the tube? Did you try one?
16 rolls - they must have made a typo
Barriehie
Forum GOD!
Thank you. I haven't found a KA recipe yet that makes as many as it says... I had 4 lunches and 8 rolls so gave someone a large one and I tried a small one. They were pretty time intensive for the payoff. I think the dough wasn't wet enough for a more rapid rise.Wow well done!
Ditched the tube? Did you try one?
16 rolls - they must have made a typo
If it's something like this one
Soft White Dinner Rolls
the size of the rolls are pretty small to begin with at around 40g/1.5oz of dough per. They're also into a lot of kneading.
I prefer autolyse and minimal kneading, fold the dough around itself once in a while as it rises and wait for it to take off/get to max yeast activity before shaping. Hydration preference around 65%.
Much as I love KA flour, recipes I've tried haven't worked super well as written tbh - I've tried a few. They often include enhancer ingredients which can be counterproductive I find. An egg actually works best, believe it or not
Most important thing for a good rise IMO is not higher hydration percentage but the flour and a long bulk proof. I let it sit around for a couple or 3 hours. Makes all the diff.
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Barriehie
Forum GOD!
That's the one. I thought about adding an egg and didn't have enough time. It was a rush.If it's something like this one
Soft White Dinner Rolls
the size of the rolls are pretty small to begin with at around 40g/1.5oz of dough per. They're also into a lot of kneading.
I prefer autolyse and minimal kneading, fold the dough around itself once in a while as it rises and wait for it to take off/get to max yeast activity before shaping. Hydration preference around 65%.
Much as I love KA flour, recipes I've tried haven't worked super well as written tbh - I've tried a few. They often include enhancer ingredients which can be counterproductive I find. An egg actually works best, believe it or not
Most important thing for a good rise IMO is not higher hydration percentage but the flour and a long bulk proof. I let it sit around for a couple or 3 hours. Makes all the diff.