Mash and Must Rolls

Name: Mash and Must Rolls
Yield: Makes 1 dozen small rolls
Ingredients: 40 grams (2 tbsp) grape must syrup, plus additional (about 20 grams, 1 tbsp) for brushing on the finished rolls; 15 grams (2 tbsp) white rye flour; 120 grams (½ c) water at about 60°F (15°C); 30 grams (2 tbsp) unsalted butter, at room temperature; 1 gram (⅛ tsp) diastatic or partially diastatic malt powder (malted barley flour); 2 grams (¼ + ⅛ tsp) fine sea salt; 1 gram (generous ¼ tsp) instant yeast; 0.3 gram (generous pinch) instant yeast; 8 grams (1¼ tsp) fine sea salt; 100 grams (½ c + 3½ tbsp) white flour; 13 grams (1 tbsp) granulated sugar; 30 grams (3½ tbsp) white flour; 65 grams (¼ c) cold whole milk; 60 grams (¼ c + 2 tbsp) medium-grind cornmeal; 240 grams (1½ c + 3½ tbsp) white flour, plus additional as needed for working with the dough; 45 grams (¼ c) medium-grind cornmeal; 10 grams (2 tsp) Sourdough Starter; 90 grams (¼ c + 2 tbsp) water at about 80°F (25°C); Dusting Mixture, for the linen liner and shaped rolls

Preparation info

Makes
1 dozen
small rolls

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

Every year, Danny Meyer—perhaps New York’s most renowned restaurateur—puts on the Autumn Harvest Dinner, a culinary blowout and fundraiser to fight childhood hunger. Michael Anthony, the chef at Gramercy Tavern (one of Danny’s restaurants), is renowned for his passion for peak-season local ingredients, and I’ve been baking bread

Ingredients

Labour Day
Bread
Vegetarian
Autumn

Ingredients

Method