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Soft Roll Dough
Preparation info
- Makes
9 lb
dough. DDT: 78°F/26°C - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | Baker’s % | U.S. | Metric |
| Bread flour |
Method
- Combine the flour and yeast. Add the milk, butter, eggs, sugar, and salt to the mixer, then add the flour and yeast. Mix with the dough hook attachment on low speed for 4 minutes and on medium speed for 3 minutes. The dough should be firm but elastic. Mix to the improved stage of gluten development.
- Bulk ferment the dough until nearly doubled, about 1 hour. Fol
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