This recipe makes soft rolls that are really good as sandwich bases. As usual, when baking I weigh things, so it may be tough to convert to volume measures. This really is best done using a stand mixer. Working butter into a sticky dough is a chore by hand.
Ingredients
12 oz water
1 oz honey
1 tsp instant yeast - yeah I cheated and didn't weigh this
16 oz bread flour
3 oz semolina
1.5 oz powdered dry milk
1 oz instant mashed potato flakes (easier than baking a potato for the small amount needed)
1/3 oz salt
1 oz unsalted butter at room temperature.
Method
Combine the water, honey, flour, semolina, potato flakes, yeast, dry milk into the bowl of a stand mixer. Using the dough hook knead until the dough is smooth and stretchy. Add the salt, and the butter gradually. Knead until the dough is shiny and elastic.
Lightly oil a bowl and turn the dough out into the bowl. Cover the bowl with plastic wrap and let the dough proof for at least an hour - until it has doubled in size.
Once the dough has risen, turn it out onto a floured board and shape into 12 rolls (~4oz dough per roll(. Lay them out onto a parchment lined sheet pan, sprinkle with a little rice flour, cover with cling wrap and refrigerate overnight.
In the morning, remove the sheet pan from the fridge. Turn the oven to 350 and allow to heat up. Give the oven at least 15 minutes after it has achieved its target temperature.
Uncover the rolls (they will have been out of the refrigerator for about 40 minutes) and bake for about 25 - or until they are well browned.
