The forty-first Bread Baker's Apprentice challenge (from the book by the same name authored by Peter Reinhart) is White Bread (Variation 2), and is found on page 268. I made the full recipe of this bread into rolls, it made 18 of them, some to eat and some to freeze for later.
The ingredients: bread flour, sugar, salt, instant yeast, egg, butter, and buttermilk.
This is a one-day dough. Margaret and I are continuing on in our attempts to finish the book in a timely manner and for this week Nancy and JoVonn also joined in for all of us to bake together on Twitter. Each of the three variations of this white bread recipe can be made into loaves, rolls, or buns, so we all made various versions.
The dough is wonderful to work with and the bread has a yeasty tangy taste that reminds me of the rolls my grandmother used to make when I was a child...the buttermilk making a nice soft dough with just that little tang of taste that I love. I think I can say that this is my favorite white dinner roll recipe of the ones that I've made so far. Definitely a repeat.
An additional note about the photo: you will notice that the rolls are different colors. I wanted to experiment on "finishes" so I played around a little...the lightest in color has nothing on the top at all, the next lightest in color has an egg white finish, the next lightest in color has a cream finish, and the darkest had an egg wash made of a whole egg and 1 Tablespoon of water whisked together and applied...all finishes were applied after the final rise and before going into the oven to bake. It was nice to see the differences and I was surprised to see what a difference each finish made. On this roll, I like them all except maybe the one with no finish as that looks a little pale to me and in order to have it darker, I would need to leave it in longer and risk a tough texture in the roll.
You can visit the main group and marvel the breads. I'm getting there...Slow and Steady. Our next challenge: White Bread, Variation 3, found on pages 269.
