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Thursday, May 19, 2022

Tropical Sourdough Dinner Rolls


Ingredients:
 
50 grams of recently fed sourdough starter at 100% hydration 
220 grams of pineapple juice 
30 grams coconut syrup 
2 large eggs 
30 grams sugar 
70 grams water 
1 tsp vanilla extract 
7 grams salt 
700 grams of bread flour 
1/4 tsp ground ginger 
90 grams cold butter grated 

Note: All measurements are by weight, not volume. 

Directions: 
1. Add all ingredients to a large bowl, mix, cover, and rest for a few hours. 

2. During the resting period, perform 2 or 3 sets of Stretch & Folds at 30-45 minute intervals. 

3. Cover the bowl with a damp cloth and bench rest for 5 to 6 hours. 

4. Place the covered bowl in the refrigerator overnight for a cold retard. 

5. Next morning remove the dough from the refrigerator. Leave it covered and allow it to come up to room temperature for a few hours. It should take 2-2½ hours depending on your room temperature.
 
6. I find working with the dough easier when it is still slightly chilled. Lightly dust your workbench with flour, divide the dough, and form it into 18 balls of 70-75 grams each. 

7. Place the dough balls into greased pans, cover, and let rise to the desired size. 

8. Bake uncovered for 35 minutes at 375°F. 

Optional: Baste the rolls with butter while still warm. 


Enjoy!

If you want to make these using commercial yeast, here's how...

Ingredients if using Active Dry Yeast:
220 grams of pineapple juice
2 large eggs
60 grams coconut (palm) sugar
120 grams water
3 packets of active dry yeast (¼ oz. each)
1 tsp vanilla extract
7 grams salt
725 grams of bread flour
1/4 tsp ground ginger
90 grams cold butter grated

Directions if using Active Dry Yeast:
1. Mix tepid water, a teaspoon of coconut sugar, and yeast packets in a small bowl and let it bloom for about 10 minutes.
2. Add all ingredients to a stand mixer bowl, mix, cover, and rest for a couple of hours.
3. During the resting period, mix the dough on low for about 15 seconds 2 or 3 times at 20-minute intervals.
4. Cover the bowl with a damp cloth and bench rest until almost doubled in volume.
5. Place the covered bowl in the refrigerator overnight for a cold retard.
6. Next morning remove the dough from the refrigerator. Leave it covered and allow it to start to come up to room temperature for an hour. 
7. I find working with the dough easier when it is still slightly chilled. Lightly dust your workbench with flour, divide the dough, and form it into 18 balls of 70-75 grams each, or 24 balls of 50-55 grams each. 
8. Place the dough balls into greased pans, cover, and let rise to the desired size. 
9. Bake uncovered for 35 minutes at 375°F. 

Optional: Baste the rolls with butter while still warm. 

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