This recipe is a bit different but it definitely isn’t hard. With the ingredients being done by weight, it’s much more accurate. I never have had malt syrup so I add that weight in sugar. I’ve been making these rolls for quite a few years and they’re always delicious. For Thanksgiving, we go to the home of friends and last year I brought these rolls and they requested them again this year.
This is one of my favorite doughs to work with. It’s so silky!
The only hard part is . . the planning. Having them out of the oven just when it’s time to leave is where I struggle. I don’t want them to rise to their peak and need to be baked too early and I definitely don’t want to be late for dinner because the rolls aren’t done. I tried backtracking to guess how long each step would take and it worked out perfectly. We had planned to leave the house at 12:30 and at 12:28, the second batch of rolls were done! I couldn’t have guestimated much better than that!
Whatever I’m making, I always get all the ingredients out because otherwise, I’ll forget something!
It was cold enough in the house that the rising was going to be slow so I stuck the bowl of dough in the proofer.
While the dough was proofing, it was time for breakfast. Speck and Rita get scrambled eggs, Vince and I got fried eggs for fried egg sandwiches. I gave most of my whites to the dogs!
When the dough was ready, each little roll we weighed out . . they all had to be 2.5 ounces. Yes, on Thanksgiving, I was very thankful for these countertops. I will always be thankful to be rid of that horrible tile!
The kitchen was still too cool and the baking sheet didn’t fit inside the proofer so I placed it on top. The warm air rising from the proofer helped a little.
Soon they were risen and ready to bake! Yum!
Sometimes I make these rolls larger and use them for hamburger buns! If you’re a bread baker, you should try these rolls!