I took the dough for my recent water bagels and decided to see how it would work as a simple roll, not a light dinner roll, but rather a hearty one for lunches to make a sandwich with.
The boys were quite happy with them, though I found them heavier than I like – but since I am not eating sandwiches, I was happy with the results if they liked them.
Bread Machine Hearty Rolls
Ingredients:
- 1½ cups water
- 2 tsp fine sea salt
- 3 Tbsp granulated sugar
- 510 grams of all-purpose flour*
- 1 Tbsp dry active yeast
Directions:
Add to a Zojirushi bread machine in the order listed, starting with water and ending with flour. Sprinkle the yeast on top, ensuring it doesn’t touch the liquid. Set the machine for the “Dough” setting. It will take 1 hour and 50 minutes in this machine.
If using other brands, follow the directions as called for and the temperature of water needed.
See the notes section below and watch if the dough needs more flour during the first kneading cycle.
Set the dough on a lightly floured work area and divide it into eight sections.
Roll each section gently into a ball.
Set the rolls on a large baking sheet lined with parchment paper. Cover the rolls with plastic wrap lightly misted with oil.
Let rise for 30 to 45 minutes.
Preheat the oven to 425°.
Bake for about 14 minutes and check. The rolls will be nicely browned on top.
Transfer to a cooling rack.
Notes:
*The flour you need depends on the type of flour used and the humidity. The brand can even play into it. This is why I weigh out, rather than scoop flour.
Start with 510 grams and add a bit more if needed. You want the dough not to be wet or sticky but tacky when pressing a finger against it. Bagel dough is denser than regular bread dough.
Makes 8 rolls.
Store in a plastic bag to keep it fresh once cooled.
~Sarah