Friend in Knead
Ingredients:
200 g bubbly active starter (3/4 cup 1 Tablespoons)(fed 1:5:5 night before)
57 g (1/4 cup) butter, unsalted softened to room temperature
375 g (1 1/2 cups) whole milk, warmed to 80 degrees
25 g (1 Tablespoon and 1 teaspoon)raw honey
40 g (3 Tablespoons) white granulated sugar
6 grams (1 teaspoon) sea salt
450 g (3 3/4-4 cups) bread flour
1 egg yolk
Fit your stand mixer with kneading arm. Add your starter, milk, honey, sugar, salt, and egg yolk to mixer bowl and whisk together. Add 450 grams of bread flour and knead until ball forms. Incorporate softened butter at this point mixing on low, for five minutes. I find it best to cut it into small pats and add one at a time as it incorporates into the dough. Once butter is worked into dough, add another 75 grams of bread flour and knead another five minutes. This dough is high hydration so it’s important to work the gluten at this stage.
Spray a straight edge container with oil. With your hands, work dough into a ball and transfer to oiled straight edge container (bowl will also work). Cover with plastic, and allow to double in size (proofing 100% in volume). I allowed my dough to proof 6 hours in the oven with the light OFF, for a warmer environment (80 degrees).
When dough has proofed, gently deflate your dough and scrape onto a floured work surface. Gently roll out your dough to a 20x10 rectangle (1/2 in thickness). Cut dough into 24 small even rectangles. Transfer to two cookies sheets lined with parchment or baking sheet. Cover with a towel or plastic wrap, and allow to proof about 3-4 hours. Rolls will look flat when you begin proofing, don’t worry- they’ll puff up a lot during proofing and baking if done correctly.
After rolls are double in size, preheat your oven to 350 F. Bake once oven is heated, for 20 minutes.
While rolls are baking, melt 57 grams (1/4 cup) unsalted butter in a small bowl. Brush on top of rolls as soon as they come out of the oven.
While rolls cool, make your honey butter
Whip with hand beaters in a small bowl:
1/2 cup salted butter, softened
1 Tablespoon honey
2 Tablespoons powdered sugar
Allow to cool about 15 minutes and serve with fresh honey butter
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