Make-Way-Ahead Dinner Rolls

americastestkitchen.com

LuAnn

subheading: Flour Paste:

½ cup water

3 tablespoons bread flour

subheading: Dough:

¾ cup milk, chilled

2⅔ cups (14⅔ ounces) bread flour

1 large egg

2 teaspoons instant or rapid-rise yeast

2 tablespoons sugar

1¼ teaspoons table salt

2 tablespoons unsalted butter, softened

Vegetable oil spray

note: BEFORE YOU BEGIN

We strongly recommend weighing the flour for this recipe. If you prefer, portion the dough by weight in step 5 (1¾ ounces per roll). The parbaked rolls are delicate, so don’t handle them until they’re fully frozen. To prevent the rolls from touching as they expand in the oven, use a baking sheet that is at least 18 by 13 inches. This recipe can be easily doubled, but you’ll need enough freezer space for two baking sheets. For the second bake, a toaster oven works well if you’re serving fewer than six rolls. We strongly recommend weighing the flour for this recipe. If you prefer, portion the dough by weight in step 5 (1¾ ounces per roll). The parbaked rolls are delicate, so don’t handle them until they’re fully frozen. To prevent the rolls from touching as they expand in the oven, use a baking sheet that is at least 18 by 13 inches. This recipe can be easily doubled, but you’ll need enough freezer space for two baking sheets. For the second bake, a toaster oven works well if you’re serving fewer than six rolls.

Directions at americastestkitchen.com

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