- 340 g warm water
- 9 g Instant yeast* / ADY
- 24 g granulated sugar or 42 g honey
- 27 g vegetable oil or 30 g unsalted butter
- 7 g salt
- 480 grams Patent A flour
- Combine the 300 grams water, sugar or honey, and yeast in the bowl of stand mixer. Stir well and let sit for 6 to 8 minutes, or until you see the yeast begin to foam. * if using Instant yeast there is no need to roof the yeast.
- Add 480 grams flour and mix with the paddle attachment and mix in salt. Add in 2 tbsp oil or softened butter. Add remaining water 1 teaspoon at a time until a shaggy ball forms, and the dough has pulled away from the sides of the bowl. Begin kneading the dough for 4-5 minutes in a stand mixer
- The dough should be soft and smooth but still slightly tacky to the touch. After a few minutes of kneading, stop the mixer and grab a small piece of dough to test if it needs more flour or not. It might leave a little bit of sticky residue on your fingers, but if you can roll it into a small ball without it sticking all over to your hands, it is good to go. If not, gradually add a bit more flour as needed.
- Lightly flour a clean surface on the table/ counter. Form into a large ball.
- Spray a (clear 8-quart Cambro) container/ bowl with non-stick cooking spray. Place dough in the container, cover with a damp flour sack cloth, plastic wrap, or shower cap. allow the dough to rise in warm oven for about 45-60 mins or until has doubled its size.
- Lightly punch down, turn out onto a lightly greased countertop.
- Divide the dough out into 77-78 g pieces and form the dough into round balls. For hamburger rolls divide dough into 8 pieces 110-115 grams each.
- Place the dough on a 9X13 inch or ¼ size rimmed baking sheet sprayed with food release spray, place dough balls about ½ to 1 inch apart 3 across by 4 down Hamburger rolls place 4 on each ¼ sized sheet pan.
- Cover the rolls with a moist flour sack cloth. Caution: make sure the cloth is not pinned under the baking sheet let the cloth hang freely over the sides to fully cover the rolls but not hinder their rise.
- Allow the rolls to rise until doubled in size about 45 minutes to an hour.
- Preheat oven to 400 degrees. Bake 15 to 17 minutes until lightly brown and cooked through internal temp 190°F
- Bush with butter and cool on cooling rack for soft chewy crust.