I'm not sure exactly what I did different in this batch, but it not only made exactly the 12 rolls I was looking for, but the quality was better than usual. For just forgetting how big a batch it was and skipping an egg? Good thing I remembered all the amounts and can pass it on.
3/4 C warm water
1-1/2 Tb oil
1 Tb sugar
2 tsp yeast
up to 3 C flour
1/4 tsp salt
oil for bowl
1. Stir together water, oil, sugar, and yeast. Let sit until yeast activates and it starts to get foamy, about 5 minutes.
2. In stand mixer with the paddle, place 1 C flour. On low, add liquid mixture until combined. Increase speed to medium and beat until it looks like a cake batter, about 2 minutes.
3. Separate one of the eggs and put the yolk in the fridge. It won't be needed for a couple of hours. Add the egg white and the other egg to the batter along with the salt. Beat until incorporated. Add another cup of flour and beat into a thick, stringy batter, about 2 more minutes.
4. Spread a kneading surface with a generous 1/2 C flour. Pour dough out onto board and knead until smooth and elastic. If possible, don't add any more flour. I didn't even use up everything on the board, which is unusual for an egg dough. They tend to absorb everything, and why I decided to post this. My dough ball was soft and silky, with a slightly floury surface, and held its shape reluctantly.
5. Place a few drops of oil in a bowl. Place dough in bowl and turn to coat all sides. Proof in a warm place until doubled, about 1 hour. Punch down and let rest 10 minutes before shaping.
7. While oven is preheating to 375º, get out the egg yolk. Beat it with a teaspoon of water to make an egg wash. Brush the rolls. Any spots you miss will not get shiny and dark. Bake for about 20 minutes, five more if you like darker rolls. Remove to cooling rack so the moisture underneath doesn't make them soggy.
|Proofed, but pre egg wash|
Makes 1 dozen
Difficulty rating :-0