Makes 16 rolls
Ingredients
- 360 grams AP flour
- 46 grams potato flour
- 100 grams lukewarm water
- 170 grams of lukewarm milk OR 140 grams of lukewarm milk and 30 grams of heavy cream
- 3 tablespoons melted butter
- 10 grams kosher salt
- 40 grams brown or turbinado sugar
- 10 grams yeast
Directions
1. Make the Dough
Combine all of the ingredients in a mixing bowl. Knead the dough at low speed with a mixer for 6 minutes until smooth and satiny. The dough should bounce back when poked
2. Bulk Prove
Place the dough in a greased bowl, cover, and let rise for 1 to 2 hours, until doubled.
3. Shape and Final Prove
Turn the dough out on a floured work surface and deflate it. Divide it into 16 equal pieces. Round each into a smooth ball. Prepare a metal 9″ x 13″ pan or two 9″ round cake pans with silpat(s). Place the rolls in the prepared pan(s), cover, and let rise for 1 hour, until puffy-looking and just barely touching each other. Toward the end of the rise time, preheat the oven to 350°F.
4. Bake
When the rolls have risen, uncover, and bake for 20 to 22 minutes, until golden brown. Remove from the oven and place the pan(s) on a rack. While still warm, brush the tops with more melted butter, if desired. Serve warm.