Sub Rolls - Chef David Arnold, CEC, ACE

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Sub Rolls
Yields 6 rolls
Ingredients
3/4 cup warm water
1 teaspoon sugar
2 tablespoons dry yeast
1/4 cup shortening, melted
1 cup milk
1 1/2 teaspoons salt
3 tablespoons sugar
4 cups all-purpose flour
Method
1. Place about 3-1/2 cups flour in a mixer bowl.
2. Melt the shortening in the microwave; add to the bowl with the flour.
3. In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the
salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt.
4. Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a
towel to keep ingredients warm.
5. Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes
or until foamy.
6. After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in
more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes
until smooth.
7. Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes,
covered with a clean tea towel.
8. Grease a large bowl, then place the dough into bowl to rise in a warm place for about
50-60 minutes.
9. Punch down dough.
10. Cut into 6 pieces, and shape large balls.
11. Bench the dough balls for about 4 minutes.
12. Shape the dough into desired length for buns.
13. Sprinkle a baking sheet with cornmeal, or lightly grease with cooking spray.
14. Bake at 375ͦ˚for 22 – 25 minutes
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