We wanted our rolls somewhat large so I divided them to around 65 grams for each roll and ended up with only 14 rolls instead of the 16 stated in the recipe. I also made a few changes to the recipe as enumerated below:
- I only used half the butter (43 g) and replaced the other half with canola oil (42 g)
- Used unbleached bread flour instead of all-purpose
- Used only 2 egg yolks then added 1 tablespoon lecithin granules
- Lessened the yeast to about scant 2 teaspoons of instant yeast (I know now that I still should have used much less than this as the rolls were a little yeasty)
- Used whole milk instead of half-n-half
- Made the sugar only about 2 tablespoons
- brushed the rolls with egg whites for added shine and for the sesame seeds to stick to the crust
Abby wasn't kidding when she said that this dough is easy-to-handle but I still did things differently with the kneading -- only kneaded the dough in the BM for about 15 minutes until moderate gluten development then did 2 folds during the first rise. I found the oven temperature a little too hot as well as the rolls were browning too fast so I lowered the temperature to 325-350 F and covered the top loosely with aluminum foil. I also rotated the pan half way though the baking time for even browning.
|So soft and fluffy!|
*Submitting this post to YeastSpotting*
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