| 2.1 lb | Flour, all-purpose |
| 17.0 gram | Salt, Flour |
| 57.0 gram | Sugar |
| 45.0 gram | Milk, nonfat dry |
| 3.0 gram | Yeast, Instant |
| 28.0 gram | Oil, Grapeseed, can use butter instead |
| 1.6 lb | water |
Mix the dry ingredients in your dough bucket. Add the oil and water. Mix by hand and follow the 20/20/20/2.5 mixing and stretching process set out in the baguette recipe found here
After the dough has rested the 2.5 hours, turn it out onto a floured work table.
Portion into 3 ounce or .2# portions. I used .2# and this recipe should make about 20 rolls.
Preshape each portion by flattening it out.
Fold the top 1/3 down onto the middle 1/3.
Then the bottom 1/3 onto the folded 2/3.
Rotate the dough 1/4 turn and pat the dough out.
Fold 1/3 of the dough again, and then the bottom 1/3 onto the 2/3.
Allow the pre-shaped portions to rest for about 15 minutes.
Line a baking sheet with parchment paper. Flatten out the rols, trying to make/keep a round shape. Alternatively, you can follow the Baguette recipe method for creating a boule which will give you a rounder shape.
Allow to rise for about an hour. The bake in a preheated 400F oven for about 15 minutes or till interior temperature is over 200F. Place on rack to cool.