Posted by: Jonjon | February 5, 2009

Rolls – Blue Ribbon Overnight Rolls 8/10

Rolls – Blue Ribbon Overnight Rolls 8/10

February 05 2009

• 1/4 (.25 ounce) package active dry yeast 2g
• 1/4 cup warm milk 60ml
• 2 tablespoons white sugar 25g
• 1/2 eggs, beaten 25g
• 2 tablespoons butter, melted 30g
• 1/4 teaspoon salt 2g
• 1 cup all-purpose flour 125g

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 dozen.
1. In a large bowl, mix together yeast, milk and sugar. Let stand for 30 minutes.
2. Mix eggs, butter and salt into yeast mixture. Mix in flour, 2 cups at a time. Cover with wax paper. Let dough stand at room temperature overnight.
3. In the morning, divide the dough in half. Roll each half into a 9 inch round circle. Cut each round into 12 pie shaped wedges. Roll up each wedge starting from wide end to the tip. Place on greased cookie sheets. Let stand until ready to bake.
4. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

I rested these overnight for about 16 hours. Umm, I took them out of the oven 5 minutes before the prescribed time and they were just slightly underdone. I did different Variations. The ones without having the airs pushed out or risen, were quite dense and kinda uneven with condensed areas on the inside. The ones that were rolled into rolls were not very crunchy, but nevertheless had a bit of fluffiness inside. The ones that were rolled from thick wedge end to thin wedge end tasted a bit like croissants, but less buttery, it was quite nice infact. The rolls themselves did not have much flavor apart from the sweet scent of bread


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