USE SWEET DOUGH FOR DINNER ROLLS, CARAMEL ROLLS, CINNAMON BREAD, AND PASTRIES
Make a levain preferment:
20 – 30 gr starter
100 gr Heritage White Flour
75 – 100 gr water, non-chlorinated, 70 – 85 degrees F
Next day or after 12 hours
3-4 Tbsp butter
*490g-520g Whole milk (warm to about 90F)
2 Tbsp cane sugar
1 Tbsp Real salt
800g Turkey Red Heritage White Flour
*Depends on how much hydration you have in your starter. If it is highly hydrated and thin use a little less water, if it is very thick use a little more water.
Combine milk, melted butter, salt, and sugar with the levain and mix thoroughly.
Add the flour and mix at med low for 3 to 4 minutes until you have a smooth dough and the sides of the mixer are clean, or mix by hand until you have a smooth dough with good elasticity.
Place in refrigerator and bulk ferment for one or two days.
To make dinner rolls
Pour the dough out on a clean smooth surface. Knead and roll the dough out so there is a roll or mound from which portions can be cut. Cut and weigh about 100g (3 oz) portions. Roll each piece on dry counter until it rounds into a nice round ball. Place ball in a well greased pan. (Grease with butter and coconut oil). There should be a little room between them (about 1/4 inch). Fill an entire pan so that as they rise they are supported. If there is dough left over get creative. (I sometimes make a small loaf of cinnamon bread).
Cover with a cling wrap and let them rise to about double in size, it may take a few hours depending on the temperature of your kitchen. Keep an eye on them.
Pre-heat oven to 350F. Remove the cling wrap and bake 20-25 minutes. Check the inner temperature of the rolls with a thermometer. When the inside temperature reads 195F they a done. Brush with melted butter immediately. Serve warm if possible.
They will keep for a few days in a plastic bag. Let them cool completely before putting them in the bag. They also can be frozen after they cool. Wrap in foil and then a paper bag. Thaw over night and refresh in a 350F oven for 3-5 minutes.