Patrick's Everyday Artisan Rolls

Ingredients

Using Better Batter Pizza flour blend (already includes salt and sugar)

• 1 bag or 454g Better Batter Pizza Crust 
• 454  g  warm water (110° F) 
• 56g    oil 
• 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast*  *If using active dry yeast: In a large bowl (or stand mixer bowl), add dry yeast to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.

Using Better Batter Bread flour blend or Artisan Flour

• 3 ¼ cups (454 g or 1 lb. bag) Better Batter Bread Flour or Artisan flour blend  
• 454 g  g warm water (110°F) 
•  56 g  oil. 
• 35g sugar or maple sugar
• 12g salt 
• 1 package (7g) instant or rapid rise yeast OR 1 package (7g) active dry yeast* *If using active dry yeast: In a large bowl (or stand mixer bowl), combine dry yeast and sugar to the warm water, stirring to combine. Allow 5-10 minutes for the yeast to bloom. Add remaining dough ingredients.

Instructions

Add all ingredients into the bowl of the stand mixer. 

Attach the paddle attachment to the mixer. Beginning on low speed, mix to combine 1-2 minutes, then increase speed to high. Continue to beat for 6-8 minutes, or until dough is cohesive and fluffy. 

Turn mixer off and remove paddle.  It should be wet and sticky 

SHAPING
Line a  9″ x 9″ square baking pan with plastic wrap, leaving enough overhang to cover the pan. Lightly flour the plastic wrap.

 

Place the dough smooth side down into the pan. Smooth the dough with wet hands. Cover with lightly greased plastic wrap.

PROOF 
Cold Proof : Place your dough into the refrigerator to cold proof overnight or up to 18 hours.


PREPARING TO BAKE
Place a wire rack in the middle of the oven and another closer to the bottom. 

Place your baking stone or steel on the middle rack so it can preheat along with your oven.

Put a metal sheet pan on the bottom wire rack. This pan will be used to add steam once the shaped dough is in the oven.

Preheat the oven to 475° F. You will want the oven to preheat the entire time your dough is proofing the second time. This allows the stone or steel to get hot enough.

Prepare the chilled dough. Sprinkle a little flour on parchment paper or your work surface. 

Remove your pan from the fridge and uncover the dough carefully.

Grab the plastic wrap and lift out the dough, turning it upside down onto your work surface. 

Cut squares. Using a bench scraper, sharp knife, or pizza cutter, cut the square into 9 rolls, each approx 3" x 3". 

Shaping. Gently shape the rolls into a ball and place them on floured parchment paper.
If you are making sandwich rolls, cut the 9" x 9" square in half and then cut each half into thirds so that you have 6 rolls. Gently shape each one into an elongated shape and place them on floured parchment paper.

Spritz the rolls with water and cover with a warm, damp towel.Allow to rise in a warm place for 45 minutes or until doubled in size.



BAKING
Spray the rolls heavily with water from a spray bottle.

Place the rolls onto the hot baking sheet leaving some room for expansion between the rolls. Put the pan onto the middle rack in the oven. 

Immediately throw a handful of ice cubes onto the preheated pan on the lower rack to create steam.  

Bake for 10 minutes at 475° F. 

Spray the rolls again and then lower temperature to 375° F. Bake for additional 20 minutes. The rolls should reach a temperature of 210° F. 

Remove from the oven. Transfer rolls to a cooling rack and allow to cool for 45-60 minutes. Then smother with butter and enjoy!