Soft Dinner rollS recipe
M i c h a e l K a l a n t y, c e P c , c c e , c M t, M . a .
Kalanty is a chef-instructor at California Culinary Academy, San Francisco,
and author of How To Bake Bread: The Five Families of Bread® (Red Seal Books, 2009).
this recipe accompanies Kalanty’s lesson plan, “A taste for Baker’s percent,” that appeared in the summer 2010 issue of Sizzle.
Y i e l D : 1 dozen 4-oz. rolls
VerSion A VerSion B VerSion C
ingredienT BP% ounces grams BP% ounces grams BP% ounces grams
Water 40% 11 oz. 315 g no changes no changes
Milk 20% 6 oz. 170 g no changes no changes
Butter 6.7% 2 oz. 60 g 13.5% 4 oz. 120 g 6.7% 2 oz. 60 g
Cake yeast 2.4% 2
/3 oz. 20 g no changes no changes
Flour 1 lb.
100% 790 g no changes no changes
(11-12% protein) 12 oz.
Sugar 3.3% 1 oz. 30 g 3.3% 1oz. 30 g 6.6% 2 oz. 60 g
Salt 2% ½ oz. 16 g no changes no changes
Yield 3 lbs. 1,400 g 3 lbs. 1,460 g 3 lbs. 1,430 g
2 oz. 1 oz.
1. in separate bowls, heat water and milk to 90ºf. Warm butter
to 60ºf. 7. proofing:spot with moderate humidity. if you don’t have
Allow dough to double in size, 35-40 minutes,
a proofing box, warm spots to use include a turned-off
2. Mix water and yeast. Blend in one-third of flour. Add milk,
butter and sugar. Add remaining flour and salt. Stir until all
dishwasher with a glass or two of hot water placed inside,
or a food-safe plastic bag—slide shaped dough inside;
flour is wet. gently fold bag under itself to seal. place tall cup or other
shape in all four corners of tray to keep plastic from sticking
3. Using mixer, mixdough from bowl to for 2 minutes. Stop
on medium speed
floured bench. flour
dough; invert it. return dough to mixing bowl. Mix on slow
speed for 2 minutes.
8. Brush proofed shapes with milk.
-or- rack oven with convection,
9. to bake in minutes, until golden-brown.set to 360ºf. Bake
for 12-14 (if your oven has
By hand, knead dough for 6 minutes on bench. steam injection, fill oven with steam for first 2 minutes of
baking. open steam vent after 2 minutes. Keep vent open;
4. cover dough; allow to ferment for 1 hour in warm spot
bake 10-12 minutes.)
to bake in a deck oven, set to 400ºf. Bake for 12-14
5. thirty minutes into fermentation process, give dough one
punch and fold on floured bench. Allow to finish fermentation.
minutes. (for better oven spring, use a handheld mister to
spray water over shapes after glazing, before baking.)
6. Divide dough into 12 pieces.4, on a parchment-lined half-
bench. Arrange in rows, 3 x
round pieces on non-floured