I love dinner rolls, they are a necessary requirement for Thanksgiving feasts. For Friendsgiving 2019 I was in search of a no commercial yeast added recipe and I found one on Butter For All that I really liked. The only caveat is that given this is a highly enriched dough, which means the overall fermentation/proofing process takes nearly 18-24 hours!
That’s a lot of proofing time, however with a little planning the night before, you can have these ready to go the next day. Enjoy!
Ingredients
| Ingredient | Weight | Volume | Percent |
|---|---|---|---|
| All purpose flour | 400 grams | 3 1/3 cups | 84.2% |
| Starter | 150 grams | 2/3 cups | 31.6% |
| Milk | 200 grams | 3/4 cup + 1 tbsp | 42.1% |
| Honey | 80 grams | 1/4 cup | 16.8% |
| Butter | 55 grams | 4 tbsp (1/2 stick) | 11.6% |
| Kosher salt | 10 grams | 1 1/2 tsp | 2.1% |
| Total | 895 grams | 188.4% |
Totals
| Ingredient | Weight | Percent |
|---|---|---|
| Total flour | 475 grams | 100% |
| Water | 75 grams | 15.8% |
| Milk | 200 grams | 42.1% |
| Honey | 80 grams | 16.8% |
| Butter | 55 grams | 11.6% |
| Kosher salt | 10 grams | 2.1% |
| Total | 895 grams | 188.4% |
Instructions
I like to bake these in a cast iron skillet. The cast iron is a great heat source for browning the butter while also doing a great job holding heat while baking.
The night before
- Combine all ingredients in a mixer fitted with a paddle attachment. Begin mixing on low speed and gradually moving up to medium as dough becomes firmer. Keep mixing for roughly 5-7 minutes until dough is smooth.
- Transfer dough to a mixing bowl, cover with plastic wrap, and leave at room temperature overnight (or 12-16 hours).
The next morning
- Divide dough evenly in 2 and roll into logs; Divide each log in 2 to create 4 equal logs; Stack the 4 logs next to each other and cut across 4 times - creating 16 roughly equal dough pieces; Shape into balls.
- Heat cast iron to medium heat to just brown the butter then remove from heat and cool slightly
- Place balls top side down into skillet to coat in butter, then rotate balls seam side down
- Cover and proof for 6-8 hours
- Turn oven onto 375F; Bake 30 minutes
