Picnic Rolls
Recipe by Nicole Thom-Arens
Makes 8 rolls
These soft rolls are perfect for sandwiches. They’re inspired by challah—they’re sweet and dense—but made with dairy. I particularly like these with roasted chicken or turkey or egg salad. Allow for an extra-long second rise so that the rolls puff nicely. Brushing the tops of the rolls with milk before baking keeps the crust soft.
Ingredients:2 1/4 teaspoons active dry yeast4 tablespoons granulated sugar, divided1 cup whole milk, plus additional for basting1/4 cup unsalted butter1 cup whole wheat flour1 3/4 cup bread flour2 1/4 teaspoons kosher salt (Reduce to 1 teaspoon if not using Diamond.)
Instructions:1. Add the yeast and 1 tablespoon of granulated sugar to a large mixing bowl.2. Heat 1 cup of milk on the stovetop until it is lukewarm.3. Add the milk to the yeast and sugar. Stir to combine. Allow the yeast to proof for 5 minutes. 4. While the yeast is proofing, grease a large mixing bowl with butter. Set aside.5. Once the yeast is foamy, add the remaining sugar, butter, and whole wheat flour. Stir to combine using a wooden spoon or Danish whisk. 6. Add the bread flour. Stir to form a shaggy dough. 7. Add the salt. Knead or stir to combine. 8. Dust a clean worksurface with bread flour. Turn the dough out onto the worksurface and knead for 10 minutes, adding additional flour as needed to keep the dough from sticking, but be careful not to add too much flour to make the rolls tough. (The sticky dough ensures a tender crumb. It will come together through the kneading process.)9. When the dough is smooth and springy, form it into a tight ball and add it to the grease mixing bowl. Turn the dough to coat. Cover the bowl with a tea towel and allow to rise for a least an hour. 10. While the dough rises, line two baking sheets with parchment paper. Set aside.11. After an hour, turn the dough out onto a clean worksurface. Divide the dough into 8 equal pieces. (I use a kitchen scale to weigh out the pieces to ensure equal rolls.)12. Shape each piece of dough into a round by pulling all of the corners of the dough to the center, flipping it so that the seams are on the bottom, and with a cupped hand, turn the dough in a counterclockwise motion to form a tight ball. Allow the dough balls to rest for 5 minutes. 13. After 5 minutes, starting with the first ball of dough, flatten it into a rectangle. Roll the dough into a log like you would roll a towel. Set aside. Continue shaping all the dough balls into log. (The resting period allows the gluten to relax so that the dough can be more easily stretched.)14. Starting with the first log, roll it into a 12-inch rope. Shape the roll by turning the rope into an upside-down u-shape. Cross one strand over the other. Shape the knot by pulling the strand that is on the bottom through the top of the roll and the strand that is on the top through the bottom of the roll. Lift the dough and connect the two strands in the back by pinching the dough together tightly. Place the shaped roll on the prepared sheet pan. Continue shaping the rolls—adding 4 rolls to each baking sheet. 15. Cover each baking sheet with a tea towel and allow to rise for 90 minutes. 16. After an hour, preheat the oven to 375 degrees. 17. When the rolls are proofed and ready to bake, brush each roll with whole milk. 18. Bake the rolls 1 tray at a time for 15 minutes. 19. Once the rolls are baked, remove them from the oven and the pan. Allow them to cool on a wire rack.