knot rolls

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f

Titel: Egg Dough Kategorien: Bakery, Bread, Dough, Doughs/yeast, USA Menge: 1 Rezept

9 kg Bread Flour 250 Gramm Salt 450 Gramm Sugar 450 Gramm Butter or Oil 450 Gramm Egg yolks 4 1/2 kg Water or No/Lo-Fat Milk 450 Gramm Fresh Yeast

=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D HWK, CMC

:Straight Dough Method :Standard Mixing :Can reduce salt to 2% of flour :Flour is GM Big-Loaf or Trump :About 350 x 2 oz rolls =3D=3D=3D=3D=3D

--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

, chefcmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

I think it is that difficult ...just replace the shortening in the recipe for knotted dinner rolls(soft rolls) with unsalted butter and you got what you want. Roy

You can make up a brioche dough in this way, provided it is not too wet a formula. I like the formula from the book Baking With Julia Childs from the PBS Series. I use it at work and everybody loves it. I make a 10x recipe and make it up by the club roll method for panned loaves and put it in buttered

1/3 pans 6" deep. The scaling is about 2-10 per loaf.

You really heve to read that recipe in the book to "get it". I have had to leave before with the dough at a certain stage, and explained where in the process I was to another experienced baker who claimed to understand, and every single time the bread ended up FUBAR. However, each time I start with flour and end up with brioche, it is always light, airy, buttery, delicate, tight crumb structure (despite a proof to 3x original size), consistent throughout, and dang good besides. It ROCKS to use for french toast if it gets stale!!! (Or even if it doesn't). Another one I like to use for knot rolls (although it has no butter in it) is challah.I use the formula found in Wayne Gisslen's Professional Baking,

3rd edition. Viel Glück!