Mash and Must Rolls

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

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

Autumn
Labour Day
Vegetarian
Bread

Ingredients

Method