Dinner Rolls — Bread Pitt Edition

Method

1. Build the sweet stiff starter 6–12 hours before mixing. Mix, knead briefly, cover, and let double.
2. Scald milk to 180°F. Add butter, sugar, and salt; stir until dissolved. Cool below 100°F.
3. Tear starter into 5–6 pieces in the mixer bowl. Add eggs, flours, and milk mixture.
4. Mix with the paddle on low until combined. Switch to the dough hook and mix on medium 10–15 minutes, until smooth, elastic, and showing a soft windowpane.
5. Transfer to a bowl, cover, and bulk ferment 6–12 hours, until expanded about 75%.
6. Thoroughly grease a 9×13 pan. Cast iron is preferred, but a metal pan also works.
7. Turn out onto a lightly floured counter, shape into a tube, and divide into 20 pieces of about 60 g. Keep covered while shaping.
8. Roll into tight balls and arrange with about ½ inch between them.
9. Proof 2–6 hours, until nearly doubled, airy, and slowly springing back when pressed.
10. Preheat oven to 350°F with the rack in the middle.
11. Brush with egg wash and bake 25–35 minutes, until 195°F internally.
12. Leave in the pan, brush tops with butter, and cool 10 minutes before serving.

Storage

• Store covered at room temperature up to 2 days.
• Rewarm briefly before serving.

The final frame

What success looks like

• Soft, pull-apart crumb
• Glossy golden tops
• Tender enriched texture
• Evenly sized 60 g rolls