Dinner Rolls with Natural Yeast Water | Baking with Fruit Yeast Water

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour provides more fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with unsaturated fats, while margarine can be more budget-friendly.

Prepare poolish and let it sit for 10 hours.

Measure 250 grams of bread flour into a mixing bowl.

Add 80 grams of milk, 1 whole egg, 25 grams of sugar, and 2 grams of salt to the bowl.

Add the poolish to the mixture.

Roughly mix until it forms a shaggy dough.

Knead the dough using a stand mixer for 10 minutes, starting on low speed for 2 minutes, then increasing speed.

Add 30 grams of butter after the first 4 minutes of kneading and continue until dough passes the windowpane test.

Shape the dough into a tight ball and cover with plastic wrap.

Let the dough rise until doubled in size, about 3-4 hours.

Degas the dough and roll it out lightly with a rolling pin.

Cut the dough into 8 equal pieces, weighing approximately 76 grams each.

Form each piece into a small ball and cover with a glass tray for a 20-minute bench rest.

Prepare the baking pan by lining it with butter.

After the bench rest, shape the dough balls again and place them in the baking pan.

Cover the rolls and let them rise until doubled in size, about 1 hour.

Brush the risen rolls with an egg wash made from 1 beaten egg.

Bake in the oven until golden brown, then brush with melted butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens