recipe by Dana Duwe for Fleischmann’s Yeast
These rolls are perfect for sliders and can be flavored with an array of herbs depending on what your’re serving.
3 c (510g) Bread flour
1 2/3 c (720g) Water
3 tsp (12.4g) Fleischmann’s RapidRise Instant Yeast
6 Tbsp (85g) Butter (softened)
1 1/2 tsp (7.5g) Salt
6 Tbsp (69g) Potato flour
3 tsp (3g) Italian herb blend
1 1/2 Tbsp (18g) Sugar
| Preparation | Mix dry ingredients and butter together in stand mixer. Slowly add water and mix for 1 minute on slow to hydrate flour.
Mix for 12 minutes on medium or until gluten is developed.
Round into 20g pieces (about the size of a ping pong ball!). Place on tray with space in between each one. Let rise in a warm and moist environment until product doubles in size, approximately one hour.
Bake at 425°F for 8 to 10 minutes or until done. Let cool before eating.