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  • 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


  1. 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.
  2. 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
  3. 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.
  4. Lightly flour a clean surface on the table/ counter. Form into a large ball.
  5. 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.
  6. Lightly punch down, turn out onto a lightly greased countertop.
  7. 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.
  8. 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.
  9. 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.
  10. Allow the rolls to rise until doubled in size about 45 minutes to an hour.
  11. Preheat oven to 400 degrees. Bake 15 to 17 minutes until lightly brown and cooked through internal temp 190°F
  12. Bush with butter and cool on cooling rack for soft chewy crust.