I'm always experimenting with new recipes .....my hubby complains he's never had the same meal twice in 36 years of marriage (not true.....but there is an "element" of truth here - haha! ) I catered an open house for a business gathering and wanted to do several types of sandwich rolls - I found this recipe and couldn't resist trying them out for the event. They turned out beautifully!!! These rolls have a few “steps” to making them, so you’ll have to time your baking. Don’t let it scare you—they’re delish!
Starter:
(Don’t let this intimidate you! Read on to see how easy it really is….!)
1 1/2 Cups all-purpose unbleached flour
1 Cup water, room temperature
1/16 teaspoon
Mix all ingredients in EZ DOH bucket. Cover and let rest on your counter overnight (at least 12 hours) . It will get bubbly!
Remaining ingredients:
2 teaspoons Fleischmann's RapidRise yeast
3 Cups unbleached, all-purpose flour
2 teaspoons salt
2 Tablespoons nonfat dried milk
2/3 Cup water, room temperature
3 Tablespoons olive oil
Add “remaining ingredients” to the starter you have made in the EZ DOH bucket. EZ DOH-it for 4-5 minutes. The dough should be smooth and soft. Remove the dough from the bucket, spray the bucket with cooking spray, then replace the dough, cover and let rise for 2 hours. Divide the dough into 12 pieces and shape into balls. Place on a cookie sheet that has been lightly sprayed with cooking spray. Spray your hands lightly as well and gently flatten the balls into disks. Cover and allow to rise for 2 hours until puffy. Preheat oven to 425. Spritz the rolls with water (or brush water lightly on the rolls with a pastry brush). Dimple the rolls with your fingertips (See pic above). You may also sprinkle the rolls lightly with sea salt. Place the rolls in the oven and bake for about 20 minutes until golden. Remove from oven and place on cooling rack . Makes 12 rolls.
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