Dinner Rolls
DINNER ROLLS
All of our recipes are equally delicious when the dough is formed into 8 rolls instead of 2 baguettes. Enjoy them with dinner, cut them in half and toast them for breakfast, or make little sandwiches for lunch!
Mix the dough according to the Foolproof Baguette recipe. As directed, let it rise for at least 8 hours, scrape it out of the bowl onto a floured surface, cut the dough in half, and let the two halves rest for 10 minutes. As the dough rests, place parchment paper in the two troughs of the baguette tray.
Take one half of the dough and gently flatten it into a rectangle approximately 5 by 7 inches, and ½ inch thick. Make the rectangle as even as possible.
Cut the rectangle into 4 equal pieces by cutting across the middle from top to bottom and from side to side. (See photo).
Using the dough scraper and adding extra flour to your work surface as needed, work with one quarter at a time. Fold the top and bottom edges up toward the center, pinching them together into a seam.
Next, fold the two ends up toward the center and pinch them together into a seam that covers the first seam.
Turn the roll over so the seam side is down, and gently press the dough into an oblong shape approximately 3 inches long and 1½ inches wide. (If you want your dinner rolls to be shaped like mini-baguettes, taper the ends gently).
Repeat this process with the remaining three pieces of dough. Place all 4 rolls on the parchment paper in one trough of the baguette tray, seam side down, leaving approximately ¾” between them.
Repeat the process with the second half of the dough, placing the additional 4 rolls in the second trough.
Cover the baguette tray and allow the dough to rise for 20-30 minutes. Meanwhile, preheat the Baguette Baking Box (with the lid on) in a 475° oven.
When the rolls have risen, use a blade to make a single slash lengthwise down the center of each roll.
Place two ice cubes under the tray handle, and bake according to the Foolproof Baguette instructions. Yum!
