Amoroso's Roll

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• 155 g dough / loaf.

Dinner Rolls

Ingredients #

Process #

1. Combine, whisk dry ingredients.
2. Combine, whisk wet except shortening.
3. Mix 5 min until well combined.
4. Add shortening.
5. Mix to ≈25 min.
6. Shape into balls.
7. Arrange on greased, optionally parchment-lined 13 × 9 pan.
8. Proof ≈2 hr at 80 °F, covered.
9. Egg wash.
10. Bake ≈22 min at 350 °F.

Notes #

• 85 g dough per roll is LARGE size.

Hoagie

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Process #

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• 100 g / 7 in roll.
• 145 g / 10 in roll.
• 175 g / 12 in roll.
• 200 g / 12 in (i did this one, experimentally).
• 88 g for brat bun.

Sweet Hawaiian Rolls

Ingredients #

Process #

1. Combine, whisk dry ingredients EXCEPT SUGAR.
2. Combine, whisk wet except shortening.
3. Mix to full gluten development.
4. Add sugar, shortening.
5. Finish mix.
6. Form into ≈40 g balls.
7. Arrange on greased, optionally parchment-lined 13 in × 9 in pan.
8. Proof ≈2 hr at 80 °F, covered.
9. Apply egg wash.
10. Bake ≈20 min at 350 °F.

Notes #

• High sugar content has several consequences:
  • Much longer proof time.
  • Crust appear much darker during baking.

Sweet Roll

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