Wednesday, November 16, 2011

5 Day Sweet Roll Dough

Yesterday I shared some of the recipes and ideas from the homemade roll class, but this recipe deserves it's own post. Why? Because it's new to the blog...and it's one that has great application in so many rolls. I developed it as a roll dough that can be good in your fridge up to 7 days. It will make 5 dozen rolls so you can either make a dozen a day for 5 days, or just make a few dozen at once. I love the deep flavor and fluffy almost cake like texture of the rolls. I think you'll agree, this is a family favorite in the making! Please note that I use a lot of dry ingredients, thus the use of 6 cups of liquid. If you substitute prepared milk, you'll need to reduce the water amount. You'll also have to decrease the water if you use 4 real eggs instead of 1/2 cup dry egg powder. Bread flour, with it's higher protein content, will absorb more liquid than all purpose flour. 
 One of my favorite ways to make the sweet rolls is to just make sweet dinner rolls and lightly salt them with sea salt.
Here's the recipe.

Chef Tess 5 Day Sweet Roll Dough
2/3 cup Instant milk (or 4 cups prepared homemade soymilk  )
1 cup vanilla instant pudding mix (or homemade instant pudding mix
½ cup  whole egg powder
¾ cup  butter powder
¾ cup sugar
¾ cup olive oil
2T active dry yeast
1T baking powder
1T salt
6 cups lukewarm water (110 degrees or less)
12-14 cups  Bread Flour
Directions: Combine the milk powder, vanilla pudding mix, egg powder, butter powder, sugar and oil in a 3 gallon food grade bucket. Add the water one cup at a time with a whisk until all water is added and smooth mixture is made. Add the yeast and baking powder along with 4 cups of flour. Mix with a wooden spoon until smooth batter forms. Add the salt and 5-6 more cups flour, kneading well after each addition of flour. Mix 5 minutes. Allow dough to rest 10 minutes. Add 2-3 more cups flour depending on how moist the dough is. Knead 3 minutes more (total kneading time 5-6 minutes on medium speed with a dough hook or 600 turns by hand). Form into a nice ball and put in an ungreased food grade bucket in your fridge overnight (at least 8 hours). Punch down. This Dough is good up to 5 days in the fridge. Yields 6 dozen medium rolls. To bake, remove dough from fridge. Form into 2 oz rolls. Place 1 inch apart on greased pan and allow to raise 1 -1 ½ hour at room temperature.

The next few posts will be roll tutorials using this sweet roll dough! Won't that be the best?! Just in time for Thanksgiving!

There you go.

Always My Very Best,
Your Friend Chef Tess


TheRosaryLady said...

Whoa, now that is Providence! I was just putting my Sourdough bread into the oven, and went to the blog to find your mom's 5 day bread recipe for rolls next week..... thanks be to God, and to Chef Tess!

Leily said...

dear chef.
as I'm a big fan of your 5day bread recipe, please tell me what can I replace for butter powder and egg powder?

Chef Tess said...

Reduce the water by 1 cup and use 4 real eggs. Use 1/2 cup butter instead of the 3/4 cup butter powder. Great question Leily! Xoxo!