Today I had my first baking class and it was much less like the bootcamp experience we had in Pastry class. With a more relaxed atmosphere, we made blueberry muffins, peanut butter sandies, and soft rolls. I’ve chosen to share with you the soft rolls, because they look quite nice when they are done, and……they managed to only get slightly squished in my backpack compared to the muffins!! The cookies we made will be baked off next week- I snuck a taste of the dough, though, and I approve

Soft Rolls

• 385g water
• 25g fresh yeast
• 670g bread flour
• 13g salt
• 65g sugar
• 35g milk powder
• 65g butter

Yield: 24 rolls @ 50g

Scale and mix dough using a paddle first and then switching to a dough hook. The dough is ready when you can stretch it quite thin without breakage- “the window test”. Divide dough into 50g units and round. Brush with egg wash and sprinkle with topping (poppyseeds, sesame seeds, etc). Pan rolls 6 x 4 on a sheet pan. Proof until dough bounces back quickly when pushed in with finger. Bake at 400 degrees until golden.