As with the brioche formula, two batch sizes are offered below. I can’t imagine an instance when a single loaf of bread, a single pan of cinnamon rolls, or just a few dozen rolls will do—but I am a bread hog, and will always make two and freeze the backup if I don’t give it away! Consider what you would like to bake, and how many, and then refer to the section below to determine which batch size is appropriate.
Yield: One 9 by 5-inch loaf, 25 to 30 small rolls, or 15 cinnamon rolls
| 750 grams | 1,500 grams | ||||
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) | BAKER’S % |
| All-purpose flour | 426 | 3½ cups | 852 | 7 cups + 1 tablespoon | 100% |
| Milk | 85 | ¼ cup + 2 tablespoons | 170 | ¾ cup | 20% |
| Water | 136 | ½ cup + 2 tablespoons | 273 | 1¼ cups | 32% |
| Salt, fine | 9 | 1½ teaspoons | 17 | scant 1 tablespoon | 2% |
| Yeast, dry instant | 9 | 1 tablespoon | 17 | scant 2 tablespoons | 2% |
| Butter, unsalted, soft | 64 | ¼ cup + 1½ teaspoons (4½ tablespoons) | 128 | ½ cup + 1 tablespoon (9 tablespoons) | 15% |
| Honey | 21 | 1 tablespoon | 43 | 2 tablespoons | 5% |
| Total Weight | 750 | All | 1,500 | All | 176% |
PREPARE
Warm the milk to room temperature (70°F to 75°F).
MIX
Calculate temperatures. See Setting Temperatures for instructions. Desired dough temperature: 78°F
In a large mixing bowl, stir together the flour, salt, and yeast. Add the water, milk, butter, and honey. Mix with a hand or the handle end of a wooden spoon until the dough forms a shaggy mass. With some doughs you may have to knead for a few strokes in the bowl to incorporate everything. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
BULK FERMENTATION
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 1½ hours at room temperature, folding as directed below.
FOLD
Fold after 15, 30, and 60 minutes, then leave untouched until the divide. See Folding for instructions.
As you perform each series of folds, you’ll begin to notice that the dough becomes smoother, stronger, and more cohesive.
DIVIDE
This versatile dough can be used to make many basic baked goods, including pull-apart rolls, a soft white pan loaf, or cinnamon rolls.
HERE ARE WEIGHTS
SANDWICH LOAF, 9 by 5-inch pan: 750 grams
PULL-APART ROLLS (each): 28 grams
CINNAMON ROLLS (TOTAL): 750 grams
Divide the dough according to what you want to make, referencing the weights shown above. The batch size will accommodate a variety of options. See Dividing for instructions.
SANDWICH LOAF
Spray or grease a 9 by 5-inch loaf pan.
Preshape as a tube. See Preshaping for instructions.
Cover and let rest for 15 minutes.
Shape as a pan loaf. See Shaping for instructions. The final tube should be the same length as the intended pan.
After shaping, place the tube in the prepared pan.
Cover and proof until the dough is about 1½ inches above the edge of the pan, about 60 to 75 minutes.
BAKE
Toward the end of the proof, preheat the oven to 425°F.
Bake the loaf for 30 to 35 minutes. Rotate the loaf after 20 minutes. Bake until the top is deeply colored and the sides are golden.
Immediately after baking, remove from the pan and place on a rack to cool. Cooling in the pan will cause the crust to be soggy.
PULL-APART ROLLS
Lightly grease a 13 by 18-inch sheet pan, or line it with parchment paper, or lightly grease a cast-iron pan.
Divide as many rolls as you need. See Dividing for instructions.
Shape into rolls and place on your pan, distributing them evenly with roughly ½-inch spaces between them. See Shaping for instructions.
Cover and proof until they are touching, 50 to 60 minutes.
BAKE
Toward the end of the proof, preheat the oven to 425°F.
Bake the rolls for 18 to 22 minutes. Bake until the sides are golden and the top is well colored. For more shine, brush with melted butter after baking.
