Make-Ahead Dinner Rolls
4 cups bread flour
¼ cup sugar
¼ cup potato starch
1 tablespoon dry milk powder
2 teaspoons active dry yeast, undissolved
¾ teaspoon salt
1¼ cup warm water (120-130ºF)
2 tablespoons butter, softened
1 large egg beaten
In large mixer bowl fitted with dough hook, combine flour, sugar, starch, milk powder, yeast and salt. Mix together water, butter and egg. Pour in mixing bowl. Knead bread dough on low to medium speed for 8 to10 minutes, until dough pulls away from the edge. Add one tablespoon flour to dough and mix dough, just to clean the sides of the bowl.
Form dough into a ball and place in a well-greased 2-quart bowl. Place bowl in a warm place and let rise until doubled in size. Punch down, and place on lightly floured surface. Divide evenly into 12 portions. Round each ball of dough and place each ball in a greased muffin pan. Cover lightly, then put back in warm plate and let the rolls rise until doubled in size. Preheat oven to 375 degrees and bake 18-20 minutes or until the tops are golden brown. Remove rolls from oven. Bruch butter over the tops, if you wish. Cool slightly before removing rolls to cooling rack.
Makes 12 large rolls
To Make Day Ahead: After first rising, place dough into muffin pan. Cover tightly with greased plastic wrap and refrigerate overnight. The next morning, remove rolls from refrigerator, take off plastic wrap. Put in warm place and let them rise. Preheat oven to 375 degrees and bake, as above.
Note: For a warm place to rise the dough and the rolls, you can turn your oven on to “warm,” and let it heat up a few minutes. Turn it off and place the bowl in the oven. This recipe, from Wolfe Ovens and Sub Zero, gave instructions for a convection oven. If using a convection oven with a “proof” setting, follow those instructions.
Adapted from recipe by Sub Zero, Wolfe