Ingredients
- 56.5g (¼ Cup) Cold Water
- 227g (1 Cup) Milk
- 15g (1 Tbsp) Sugar
- 9g (1 ½ tsp) Salt
- 14g (1 Tbsp + 1 tsp) Instaferm Gold
- 400g (3 Cups + â…“ Cups) All-purpose Flour
- 21.5g (1 ½ Tbsp) Unsalted Butter
- Stabilizer (choose one below):
- 3.6g (1 tsp) CMC
- 7.6 (2 ½ tsp) HM Pectin
- 8.4g (3 tsp) LM Pectin
Equipment
- Stand Mixer
- Sheet Tray
- Parchment Paper
- Small Pan
- Pastry Brush
Timing
Active Time: 30 Minutes
Total Time: 2 Hours Fresh, 4 Weeks Frozen
Yield
12 Rolls
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Mix Dough
Combine the water, milk, sugar, salt, yeast, stabilizer, and flour onto a stand-up mixer and using the dough hook mix on low speed for 5 minutes.
Increase the speed to medium and mix for another 10 minutes.
Cover and allow the dough to rest for 1 hour before shaping
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Create Rolls and Freeze
Remove the dough from the bowl and divide into 12 even sized pieces.
Roll these in balls on a parchment lined cookie sheet and cover with plastic wrap.
These can be frozen for up to 1 months.
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Proof and Prepare Rolls
Remove the dough from the freezer and place them in a warm spot above the oven while covered. Allow them to thaw and proof for 2-3 hours or until they have doubled in size.
Preheat oven to 350 degrees.
Once rolls have doubled in size, place butter on the stove on a low flame and melt completely.
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Bake Rolls and Serve
Brush the rolls with the melted butter and place in the oven.
Bake for 10 minutes then remove from the oven and brush with milk
Cook for 10-15 more minutes or until the rolls are golden brown and have reached an internal temperature of 205°F
Remove from oven and rest on a wire rack. Serve immediately.
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