Like everything bagels, but less dense, these Everything Dinner Rolls sure can deliver! And bonus, they can easily be made vegan by swapping out the egg (which is only used to help the seasonings stick!) Not bad if I do say so myself! Though, like any dinner roll, it is best when enjoyed fresh and […]
Like everything bagels, but less dense, these Everything Dinner Rolls sure can deliver! And bonus, they can easily be made vegan by swapping out the egg (which is only used to help the seasonings stick!) Not bad if I do say so myself! Though, like any dinner roll, it is best when enjoyed fresh and warm out of the oven!
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”— M.F.K. Fisher, The Art of Eating
Everything Dinner Rolls
1 tablespoon active dry yeast
1/3 cup maple syrup
2 cups warm, filtered water
4.5-6 cups bread flour (give or take, depending on temperature and humidity of your environment)
1/3 cup extra virgin olive oil (plus extra for greasing the bowl, baking sheets)
2 teaspoons sea salt
1 egg (or egg alternative) loosened and mixed with water
1/2 cup everything seasoning
In a small bowl, combine the active dry yeast, salt, maple syrup and water. Mix and allow to sit for at least 5 minutes or until it begins to froth and become cloudy (AKA blooming).
In a separate, large mixing bowl, add the extra virgin olive oil. When the yeast blooms, give another stir and pour into the bowl. Add 3 cups of the bread flour and stir until it dampens the flour, then add another cup or two to form a shaggy dough. (It will feel sticky at first but trust the process!)
Transfer the dough to a large, floured surface, and use extra flour if needed to bring the dough together. Knead for about 9-12 minutes or until the dough becomes smooth and elastic and does not break as easily when stretching and working it. It should be able to stick to itself while still being a little tacky. (This is how you strengthen the gluten development. You will feel the difference and transformation as you go. Alternatively, you can use a stand mixer with a dough hook.)
Afterwards, use olive oil to grease a large mixing bowl. (The bowl should be large enough to account for the dough tripling in size.)
Place the dough into the bowl and cover with cling wrap. Allow to rise for 2 hours, or until it doubles, even triples in size.
Next, punch down the dough to redistribute the gluten and us a scale to portion into 2oz. pieces.
With each piece, flatten to gently knead, then fold the edges inwards to the center to make a ball, and pinch. Place the pinched side back down to the surface and place your hand on top to gently press and roll until it tightens into a sphere. Repeat with all and place into a greased 9”x12” baking dish.
Cover loosely with plastic wrap and allow to rise for another 1.5 hours.
When it is ready, preheat the oven to 450°F.
Next, uncover, brush each bun with the egg and water mixture (egg wash), then sprinkle with everything seasoning. Transfer to the oven to bake for 10-12 minutes or until golden brown.
Afterwards, remove the trays from the oven and allow to cool for a few minutes. The steam will continue the baking process as it help soften the insides while it rests and steam releases, giving you wonderfully fluffy buns!
