Jamaican Hard Dough Bread Rolls
RECIPE
Servings 10-12 Rolls | Prep Time 30 min | Total Time 2 hours
INGREDIENTS
454 g all purpose flour
5g (1 tsp) sugar
5g (1 tsp) fine pink himalayan salt
6g (1 1/2 tsp) instant yeast
43 g softened unsalted butter
240g warm purified water (do not use tap water)
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1 tsp. canola oil for greasing bowl
parchment paper, for lining 4 1/2” x 8 1/2” bread loaf pan
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2 T melted salted butter to brush tops of rolls right before baking
DIRECTIONS
Weigh out each of the dry ingredients and then combine in one bowl and whisk together.
Add the softened butter and, with your fingers, continue to rub your fingers together to fully incorporate the butter into the flour mixture until no butter pieces are felt.
Measure 240g of water and warm for 20 seconds in the microwave.
Add the water to the flour/butter mixture and use your fingers to mix every bit of flour to form a dough.
Knead this dough on a clean counter, WITHOUT ADDING ANY ADDITIONAL FLOUR OR WATER.
When the dough is smooth, roll into a single ball and smooth with your hands.
Lightly grease a large clean bowl with canola oil and place the dough ball in the bowl.
Wet a towel with purified water and wring out. Place the damp towel over the bowl with the dough.
Let the dough rise for 1 hour.
Prepare a cookie sheet by lining with a piece of parchment paper.
Once the dough has risen, preheat the oven to 350 degrees F.
Remove the damp towel and remove the dough placing it on the workspace. Punch the dough down and weigh it. Divide into equal sized pieces, depending on how large you want your rolls to be (I recommend anywhere between 70-90 g per roll, unbaked)
On a very lightly oiled work area (there is no need for adding flour), using your hands, shape each of the weighed the roll pieces into a roll by repeatedly tucking the roll underneath itself until a round mound is formed; place the formed rolls on the parchment paper lined cookie sheet.
Leave the rolls uncovered in a room temperature, to warm, draft-free area and let rise for an additional 30 minutes.
Once the 30 minutes has elapsed, use a pastry brush dipped in the melted salted butter to gently and completely coat each of the rolls.
Place the cookie sheet with the unbaked butter topped rolls into the oven on the middle rack and let bake for 25-30 minutes, until the rolls are lightly browned on top. (If you have a thermometer, it will be done if the the inside of a roll is at least 190 degrees).
When they are done, lightly brush the rolls with butter again and then remove the rolls from the pan and transfer to a wire rack to cool before serving or freezing.
