One of the things I’ve determined when churning out dinner rolls to go with a roasted bird is that the optimal time to put the rolls in the oven is as soon as the bird comes out. The oven temp will be perfect (325, cranking it up to 350 if using a conventional oven), and for a 20-25 minute bake, the rolls can be pulled from the oven, brushed with softened butter and get a few minutes to cool down while the bird is carved. The timing just works out well.
This also means that the timing of the dough formation, bulk fermentation and bench rise should be calculated against the time the bird comes out of the oven. Working backwards, then:
My bird will come out at 3:30pm.
90-minute bench rise takes us to 2:00pm.
15 minutes for shaping takes us to 1:45pm.
360-minute bulk fermentation in the fridge takes us to 7:45am. (This is for sanity’s sake; the dough is horrifying to shape at room temp.)
10 minutes with the dough hook on high speed takes us to 7:35am. (It’s done when the dough cleans itself off the bowl. You won’t think it will. It will.)
30-minute autolysis takes us to 7:05am.
5 minutes for scaling out the ingredients and giving it a brief stir to combine takes us to 7:00am.
And 60 minutes to get ingredients up to room temp gives us a 6:00am start time.
For dinner rolls. 6:00am. But so worth it. (The photo is from two Thanksgivings ago. I am particularly thankful on this day for Instagram, since I seem to have deleted the photo from my iPad sometime between then and now!)
The Dough (for 12 rolls)
- 450g all-purpose flour
- 4g yeast
- 7g salt
- 48g sugar
- 120g water
- 240g milk (room temp; buttermilk is also delightful)
- 1 egg (room temp)
- 90g butter (room temp); use the remainder of the stick for a post-bake shine