60-Minute Rolls (Food Processor) Recipe - Food.com (2024)

FAQs

Should you score bread rolls? ›

If the recipe says “score the top,” then you should score the top. However, scoring the top is never actually necessary. It allows breads with thick hard crusts to rise more in the oven — that's all. Well, and it can provide an appealing appearance.

First, weigh all of your dough using a digital kitchen scale. Divide that number by 12 (about 2 ounces for each roll if I use my standard dinner roll recipe). Divide dough into 12 pieces with a dough scraper and use the scale to make sure they're the same size, making adjustments as needed.

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing. Protein gives bread structure in the form of gluten—the more you mix and move the dough, the more gluten you get.

First of all, you would not divide the dough if you were only making one loaf of bread. The dough can be divided by just eyeballing it. This works best at home and if you are only making two breads. Otherwise, scales should be used to achieve an even batch.

Dividing and prehaping is the step in the baking process after bulk fermentation, where you divide the dough into pieces and loosely gather each piece into a form that will help facilitate final shaping. It's called preshaping because it's the step right before you shape the dough into whatever your end loaf will be.

"In the heat of the oven the loaf wants to expand; that expansion is also known as oven spring. If you don't cut the dough, the loaf will stay smaller but still have a blowout somewhere on its side," Tartine baker Chad Robertson explained in an interview he did with Food & Wine in 2017.

By slicing open the top of your loaf before baking, aka scoring, you provide a clear exit route for the gas, but if you don't score your bread, the carbon dioxide will break itself out by any means necessary. The built-up pressure will cause your bread's crust to rip apart at random.

The preferred scoring implement for this design is a straight blade. A straight blade cuts straight into the dough at a 90° angle, perfect for the straight cut for each leaf. Start at the top of the round (the side farthest from you) and begin making diagonal slashes in series from top to bottom.

Mistake to Avoid #2: Tough Dinner Rolls

Too much flour, or not the right kind, could be to blame. Dough made only from flour with a high or even average amount of protein (like bread flour or all-purpose flour) can become tough from overmixing.

Use a thermometer (I like the Thermapen) to assess the doneness of pan breads, freeform loaves, and soft rolls. A temperature of 190°F at the center will yield bread that's fully baked (soft and moist) but not over-baked (tough and dry).

Why are my homemade rolls heavy? ›

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Butter basting: Rolls can be brushed with butter before, during, or after baking. While it doesn't brown the surface as much as egg wash will, it does promote browning and adds a lot of flavor.

Preheat oven to 375°F. Brush tops of rolls with egg wash and bake until golden brown on top, about 20-25 minutes. Remove rolls from oven and immediately brush with butter. Serve warm.

Divide dough in half. On a lightly floured surface, roll one half into a 10-inch circle. Cut into 8 wedges. Starting at the widest end, roll up each piece, taking care to tuck the “tail” under when placing it on a baking sheet lightly oiled or covered with parchment paper.

Again, a scale is your best friend when dividing a ball of dough into 24 pieces. Divide the dough in half, then in half again, and in half once more so you have eight pieces. Divide each of those eight pieces in thirds. Voilà — 24 rolls.

At the end of bulk fermentation (first rise), we have a large dough that's risen for several hours and is disorderly once tipped out to the work surface. If you're making more than one loaf of bread, this large dough needs to be split (divided) into smaller pieces.