Baking ( For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 16-12-2003, 11:35 PM
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Default knot rolls

Anyone have a recipe for buttery Dinner know rolls?

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Old 17-12-2003, 12:24 AM
H. W. Hans Kuntze
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Default knot rolls

Chef wrote:

Anyone have a recipe for buttery Dinner know rolls?

=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

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=3D=3D=3D=3D=3D=3D=3D=3D=
=3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3 D=

: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


C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

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Old 17-12-2003, 04:08 AM
Roy Basan
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Default knot rolls

"Chef" wrote in message
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.
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Old 20-12-2003, 05:53 AM
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Default 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!

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