Originally Posted by suziquzie
you're right Joe, 3 was big... I put that in my notes for next time....
3 oz was ok for the pulled pork sammies, since you could just pile more meat on them, but for a home-made burger, it woulda been too much.
BTW, what do you think of attempting an even softer roll by using cake flour to make them?
I have a box of cake flour but have not opened it or worked with it yet. Someone else will have to chime in to give you an answer. I really don't need my rolls to be any softer, because they would probably fall apart. I use the Basic White Bread for KitchenAid Mixer recipe for my rolls, and freeze them as soon as they cool. We then take them out as needed and give them 22 sec's in the nuke, and they are just like they came out of the oven. Very soft...very delicious (If I do say so myself!
Oops! Before some asks, here's that great recipe, which is NOT copyrighted, so I can share it here. It's in volume and weight for those with scales:
Basic White Bread Recipe
For KitchenAid Stand Mixer
1/2C (4 oz.) milk
3 tablespoons sugar
2 teaspoons salt
3 tablespoons butter or margarine
2 (1/4 ounce) packages active dry yeast or 2 teaspoons Instant Yeast (.34 oz.)
1 1/2 C (12 oz.) warm water (105F to 110F)
5-6 C (1# 13 oz.) Unbleached bread flour
1. Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat and stir until butter melts and sugar dissolves. Cool to lukewarm (less than 110 F.
2. If using active dry yeast, dissolve yeast in warm water in warmed bowl and let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids.
3. Add lukewarm milk mixture and water to 4 1/2 C (1# 6 oz.) flour. Attach bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, 1/2 C (2.5 oz.) at a time (slowly so it doesn’t fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. (At this point I take it out and knead for 5-7 minutes while adding flour as needed, or until I'm pleased with the feel of the dough. For me, it's all about that feel when it comes to dough.)
4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
5. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
6. Bake at 400 degrees F for 30 minutes. Remove from pans immediately and cool on wire racks.
For Hamburger and hot dog buns, divide the dough into 2-1/2 oz portions and shape into a ball. Allow to rest for 5 minutes and then flatten with the heel of your hand and place on cookie sheet dusted with cornmeal. Allow about 1” between rolls for expansion/proofing. For hot dog buns, shape into about 5-6” long tubes with seam down. Brush with wisked egg white/water mix and sprinkle with sesame or poppy seeds. Bake at 400° F for 12-14 minutes or until 200° F.
Makes 2 loaves of bread or 19 buns @ 2-1/2 oz each.