Soft dinner rolls from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 333) by Maurizio Leo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a vegan variation.

  • dbuhler on April 16, 2024

    These were incredible! I followed the directions to the letter and was rewarded with very soft and very flavorful rolls. Like the other reviewer mentioned, I also had to add a little bit of additional flower but I think that's because I didn't cook my tangzhong long enough. The author has a video were he makes these and mentions a final temp for the tangzhong, so I will write that in my book to see if that is where I went wrong. I made mine all in one day because I planned to freeze them and use a slider buns a few days later. If I do want to eat them fresh for a meal, I'll be sure to do the fridge proof because they took me all day to prepare. I can't wait to make these again!

  • Summerlandsky on April 01, 2024

    These are exceptional and if you have the time they’re worth the effort. You do have to plan ahead with the levain and the tangzhong. Multiple steps means you also have to pay attention. First knead comes together in a mixer. I did have to add a bit more flour as it was too wet even with letting it mix longer. Bulk fermentation also required three stretch and folds. I let them proof overnight to bake for Easter dinner the following evening. I was worried they would overflow the pan because with the extra flour it was pretty tight with 16 in a 9x9 pan. But they never did. Instead they bake up tall and soft. The flaky Maldon salt with the egg wash was the perfect finisher. My family devoured them.

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