12/24: Dinner Rolls

Similar to my Pani Popo recipe (http://simoncooks.blogspot.com/2009/12/1219-samoan-dinner-pani-popo-bread.html) but tweaked to take out coconut milk

My Bread Recipe: (with influence from "bread" book)

• 50% a.p. flour - 217 grams (1.5 cups)
• 50% bread flour - 217 grams (1.5 cups)
  
• 5% milk powder - 21.7 grams
• 5% sugar - 21.7 grams
• 5% butter - 21.7 grams
• 60% warm water (1/2 hot, 1/2 cold) - 260grams
• 1.8% salt - 7.8 grams
• 2.5% yeast - 10.85 grams

Procedure:

1. place all ingredients into bread machine
   
2. push "sweet" and "dough"...takes 1 hr 35 min (dough is moderately wet and sticky)
   
3. take out of machine and with only lil flour on fingers, knead dough and into a ball
4. separate into 4 pieces
5. then separate again into 3 balls...about 2 inch diameter
   
6. place in one in a greased muffin tin + preheat to 375
   
7. brush tops with egg wash + honey before place into oven
   
8. rotate after 15 minutes when slight browning and brush egg wash on again
9. bake 10 more minutes til done at 25 minutes total @ 210 degrees

Result:

• stiffer than i like
• think its best with all 100% ap flour for dinner rolls if i want it soft
• good to add slightly more liquid as i don't have the coconut milk mixture to keep it moist
• bread had a pain de mie taste more than dinner rolls
• not exactly sweet or salty...needs more of 1 or other to have a more defined taste
• think its better when all are put together than separate in muffin tin as it dries it out and won't be as moist.