knot rolls
 

Anyone have a recipe for buttery Dinner know rolls?

knot rolls
 

Chef wrote:

>Anyone have a recipe for buttery Dinner know rolls?
> =20
>
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Egg Dough
Kategorien: Bakery, Bread, Dough, Doughs/yeast, USA
Menge: 1 Rezept

9 kg Bread Flour
250 Gramm Salt
450 Gramm Sugar
450 Gramm Butter or Oil
450 Gramm Egg yolks
4 1/2 kg Water or No/Lo-Fat Milk
450 Gramm Fresh Yeast

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=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=
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HWK, CMC

:Straight Dough Method
:Standard Mixing
:Can reduce salt to 2% of flour
:Flour is GM Big-Loaf or Trump
:About 350 x 2 oz rolls
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--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

knot rolls
 

"Chef" > wrote in message nk.net>...
> Anyone have a recipe for buttery Dinner know rolls?

I think it is that difficult ...just replace the shortening in the
recipe for knotted dinner rolls(soft rolls) with unsalted butter and
you got what you want.
Roy

knot rolls
 

You can make up a brioche dough in this way, provided it is not too wet a
formula. I like the formula from the book Baking With Julia Childs from the
PBS Series. I use it at work and everybody loves it. I make a 10x recipe and
make it up by the club roll method for panned loaves and put it in buttered
1/3 pans 6" deep. The scaling is about 2-10 per loaf.

You really heve to read that recipe in the book to "get it". I have had to
leave before with the dough at a certain stage, and explained where in the
process I was to another experienced baker who claimed to understand, and
every single time the bread ended up FUBAR.
However, each time I start with flour and end up with brioche, it is always
light, airy, buttery, delicate, tight crumb structure (despite a proof to 3x
original size), consistent throughout, and dang good besides. It ROCKS to
use for french toast if it gets stale!!! (Or even if it doesn't).
Another one I like to use for knot rolls (although it has no butter in it)
is challah.I use the formula found in Wayne Gisslen's Professional Baking,
3rd edition.
Viel Glück!