Cooking and Serving: 45 minutes | 4 6-inch rolls
Ingredients
3 ½ cups (490 g) gluten free bread flour | 2 teaspoons (6 g) instant yeast | ¼ teaspoon cream of tartar
Description
Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes | Servings: 4 6-inch rolls
Ingredients
3 ½ cups (490 g) gluten free bread flour
2 teaspoons (6 g) instant yeast
¼ teaspoon cream of tartar
3 tablespoons (42 g) packed light brown sugar
1 teaspoon (6 g) kosher salt
1 ⅜ cups (11 fluid ounces) warm milk, (about 95°F)
4 tablespoons (56 g) unsalted butter, melted and cooled
Instructions
In the bowl of your stand mixer, place the flour blend, instant yeast, cream.
out any lumps in the brown sugar).
Add the salt and whisk again to combine well. Add the milk and butter, and.
medium and knead for about 5 minutes.
This is a lovely, smooth, enriched dough. It climbs up the dough hook during.
cooking oil spray, and scrape down the sides of the bowl
Transfer the dough to a lightly oiled bowl or proofing bucket large enough.
oiled top to your proofing bucket).
Place the dough in the refrigerator for at least 12 hours and up to 3 days.
Notes
PREPARE THE DOUGH FOR SHAPING.
* On baking day, line a large rimmed baking sheet with unbleached parchment
paper, and set it aside.
* Turn out the chilled dough onto a lightly floured surface and, using the
scrape and fold kneading method and a very light touch, sprinkle the dough
with more flour and knead it lightly, sprinkling with flour when necessary to
prevent it from sticking, scraping the dough off the floured surface with a
floured bench scraper, then folding it over on itself.
* Repeat scraping and folding until the dough has become smoother. Do not
overwork the dough or you will incorporate too much flour and it will not
SHAPE THE ROLLS + THE FINAL RISE.
* On a lightly floured surface, divide the dough into 4 equal pieces, each
* Working with one piece of dough at a time (covering the rest loosely with a
moist tea towel to prevent it from drying out), pat into a rectangle about
1/2-inch thick and about 5-inches long.
* Fold the rectangle along the length from bottom to top, each fold halfway up
the width of the rectangle. Fold the now smaller rectangle in half, each side
just folded over one another.
* Roll the dough back and forth to seal the edges and to elongate it slightly
until the dough is about 6-inches long.
* Place the shaped rolls about 2 inches apart on the prepared baking sheet, and
dust lightly with flour to give the dough a “cloak” to rise into.
* Cover the baking sheet with oiled plastic wrap (be sure to leave the dough
room to rise under the plastic), and place in warm, draft-free location to
rise only until about 1 1/2 times its original size (about 40 minutes). You
don’t want a full doubling here.
* As the dough is in its final rise, preheat your oven to 350°F.
* Once the dough has finished rising, uncover it, and slash each roll in 3
places with a lame or very sharp knife at a 45° angle, and about 1/2-inch
deep (you want deep slashes).
* Place in the center of the preheated oven and bake for about 15 minutes, or
until the dough is very puffy, just beginning to brown and a toothpick
inserted in the center comes out clean (the toothpick test is actually more
useful here than an internal temperature test).
* Remove from the oven and immediately cover the entire baking sheet with a
clean tea towel, tucking the ends of the towel under the baking sheet to
* Allow the bread to cool for at least 30 minutes under the towel. This will
soften the crust to the squishy, Subway-like texture we are looking for.
* Uncover, slice and serve with your favorite sandwich fillings.
MAKE THE BREAD DOUGH.
If you prefer, you may make and use this dough on the same day. It will not be
as easy to handle, however, but you can work with it. To use the dough the same
day it is made, after making the dough, set the covered dough to rise in a warm,
draft-free environment to allow it to rise to double its size (about 1 hour).
Once it has doubled, place it in the refrigerator for at least 15 minutes or
until it is chilled. This will make it much easier to handle. Then, continue
with the rest of the recipe instructions.
Nutrition information is automatically calculated, so should only be used as an