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Dinner Rolls
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- 2 1/2 tsp. active dry yeast
- 1 2/3 c. warm water
- 4 c. bread flour
- 1/4 c. wheat gluten
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| In a small bowl, stir the yeast and water together and let sit until bubbly on the top, 2 to 3 minutes. In the bowl of an electric food processor, combine the flour, gluten, and yeast mixture. Using the dough hook attachment, knead the mixture on medium-low speed to form a soft, smooth and elastic dough, 8 to 10 minutes. Turn the dough out onto a lightly floured surface and shape it into a ball, then return it to the bowl. Wrap the bowl tightly with plastic wrap, set in a warm place and let the dough rise until doubled in volume, about 1 hour and 30 minutes. Position the rack in the lower third of the oven and preheat the oven to 375°. Gently punch the dough down to remove the larger air pockets, turn it out onto a lightly floured surface and let it rest for 5 minutes. Divide the dough into 8 pieces and, with floured hands, gently shape each portion of dough into a ball, stretching the sides of the dough down and under. Pinch the seam beneath each ball to seal it. Dust the shallow dish of a La Cloche baker with cornmeal. Place 7 balls of dough in a circle, with the last ball in the center, seam side down. Cover with the domed lid and let the dough rise until doubled in volume, 45 minutes to 1 hour. Place the La Cloche baker in the oven and bake the rolls until they are golden and sound hollow when tapped on the bottom, 45 to 50 minutes. |
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