Dinner rolls with Artisan Bread in 5 for T-day?
I'm making some crusty rolls for Thanksgiving (my modified version of the European peasant bread). But I'd also like to do a softer dinner roll. I've had success with many of the ABin5 and HBin5 doughs, but I'm not sure I can work in a more traditionally timed dough today.
Any suggestions for using this method for softer rolls? Should I just use the Challah recipe? Or one of the soft sandwich bread versions (which I haven't made yet)?
Or if there a fairly forgiving "standard" dinner roll that you can recommend?
TIA for any suggestions or your experience.
Honestly, I just buy frozen bread dough. So many other sides which are carb based and made well, people don't always want bread with the meal. The frozen comes in a bag of 3 or 5 one pound loaves.
When it starts to thaw/rise, cut into 6 pieces and put into an aluminum pie plate and let finish thawing/rise, brush with butter and bake. Soft, good, easy. A good size for sandwiches after and everybody loves them, probably because they have been eating those nasty brown and serve rolls. They always ask for my recipe...
I know this is an old thread but doing a search on the subject. I am getting into ABin5 baking after having the book a while. I had used the Challah dough recipe for sticky buns. What I did was cut the eggs back from 4 to 2 and added more water to compensate. I'm ok with enriched doughs but not with rich doughs, trying to keep the calories down, LOL.
I saw my post and had to add, after I did get into making dinner rolls and tried the Challah dough recipe. I did the same, cutting back on the eggs, adding more water. I really got to like ABin5 method, it's more versatile than Lehey's method, plus you cannot leave dairy over night on the counte with Lehey's methodr, ABin5 goes in the fridge after 2 hrs.so dairy is fine to add
" . . . a fairly forgiving "standard" dinner roll that you can recommend?"
Absolutely. Sister Schubert's frozen dinner yeast rolls. They are the best and impossible to beat.