34 ounces Bread flour (2 lb. 2 oz.)
3 ounces Potato flour
1 ounce Instant yeast
21 ounces Water, temperature controlled (1 lb. 5 oz.)
2 Eggs
1 1/2 ounces Dry milk powder
2 1/2 ounces Granulated sugar
3/4 ounce Salt
3 fluid ounces Olive oil
1 ounce Parsley, chopped finely
1/2 ounce Chervil, chopped finely
2 teaspoons Rosemary, chopped finely
1/4 ounce Black pepper
Egg wash, as needed
Onion slices, 1/8-inch (3 millimeter) thick, optional
Kosher salt, as needed
Yield: 35 Rolls
1. Place the flours, instant yeast, water, eggs, milk powder, sugar, salt and oil in the bowl of a mixer fitted with a dough hook. Mix on low speed to combine. Knead on medium speed until a perfect windowpane has been reached and the dough reaches 77°F (25°C) approximately 7 to 9 minutes. Mix in the herbs and black pepper just until evenly distributed in the dough.
2. Cover and ferment the dough until doubled in bulk, approximately 1 hour.
3. Punch down and divide the dough into 2-ounce (60-gram) pieces. Round and place on paper-lined sheet pans.
4. Proof until the rolls increase 70% to 80% in volume.
5. Brush the proofed rolls carefully with egg wash and place a slice of onion, if using, on top of each roll. Sprinkle the onion slices with kosher salt.
6. Bake without steam at 375°F (190°C) until golden brown, approximately 16 to 18 minutes.
Notes: Method: Straight dough
Fermentation: Approximately 1 hour. Proofing 30 minutes to an hour
3 ounces Potato flour
1 ounce Instant yeast
21 ounces Water, temperature controlled (1 lb. 5 oz.)
2 Eggs
1 1/2 ounces Dry milk powder
2 1/2 ounces Granulated sugar
3/4 ounce Salt
3 fluid ounces Olive oil
1 ounce Parsley, chopped finely
1/2 ounce Chervil, chopped finely
2 teaspoons Rosemary, chopped finely
1/4 ounce Black pepper
Egg wash, as needed
Onion slices, 1/8-inch (3 millimeter) thick, optional
Kosher salt, as needed
Yield: 35 Rolls
1. Place the flours, instant yeast, water, eggs, milk powder, sugar, salt and oil in the bowl of a mixer fitted with a dough hook. Mix on low speed to combine. Knead on medium speed until a perfect windowpane has been reached and the dough reaches 77°F (25°C) approximately 7 to 9 minutes. Mix in the herbs and black pepper just until evenly distributed in the dough.
2. Cover and ferment the dough until doubled in bulk, approximately 1 hour.
3. Punch down and divide the dough into 2-ounce (60-gram) pieces. Round and place on paper-lined sheet pans.
4. Proof until the rolls increase 70% to 80% in volume.
5. Brush the proofed rolls carefully with egg wash and place a slice of onion, if using, on top of each roll. Sprinkle the onion slices with kosher salt.
6. Bake without steam at 375°F (190°C) until golden brown, approximately 16 to 18 minutes.
Notes: Method: Straight dough
Fermentation: Approximately 1 hour. Proofing 30 minutes to an hour
