Daisy Lane Bakery Mini Dinner Rolls
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RECIPE
Servings 12 small dinner rolls | Prep Time 20 min| Total Time 3-4 hr
INGREDIENTS
227 g bread flour (I used @Palouse_Brand [Stone Ground] White Bread Flour, 100% Hard White Wheat Flour)
10 g white granulated sugar
4 g fine pink himalayan salt
3 g rapid rise yeast
60 g water
90 g whole milk
21 g unsalted butter
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24 g. salted butter, cut up evenly into (12) 2g size pieces and then kept in the freezer or refrigerator until ready to use.
DIRECTIONS
Whisk together all of the dry ingredients.
Measure out the unsalted butter and rubbing your finger tips together combine with the flour mixture until fully integrated and no butter pieces are visible.
Combine the milk and water and stir; add this to the butter-flour mixture and knead for 10 minutes until a soft, elastic, and pliable dough ball can be formed.
Place the dough ball into a medium sized bowl and cover; keep in a warm place for approximatley 45 min - 1 hr. until doubled in size.
Deflate the dough and weigh. Divide into 12 equal sized mini dough balls, formed by tucking it into itself, underneath. Place the 12 formed dough balls on a parchment paper lined cookie sheet; cover the dough balls with a water-moistened cloth that has been twist dry and let rise in a warm spot for 15 minutes.
Deflate each of the dough balls and reshape into balls, again by tucking the dough underneath itself to form a smooth round ball. Again, cover the dough balls with a twist-dried water-moistened kitchen cloth; let rise in a warm place for 45 min-1 hour until doubled in size.
Preheat the oven to 475 degrees F.
Prepare the salted butter (2 g size pieces each) and make sure they are placed in the freezer or refrigerator until ready to use.
Lightly dust the rolls with flour, using a sifter tapped gently over the dough balls.
Use a pair of scissors to cut a slit on the center top of each mini dough ball.
Place a 2 g piece of salted butter into each of the dough ball slits.
Turn the oven down to 450 degrees F.
Mist the tops of the rolls using a spray bottle filled with purified water [not tap water].
Place the un-baked rolls into the oven on the upper middle rack and set the timer for 12 minutes at which time the rolls will be golden brown. Be careful not to over bake or the rolls will burn on the bottoms.
Remove from the oven and transfer to a wire rack to cool.
