REC: Poppy Seed Pull-apart Rolls

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[size=+3]Poppy Seed Pull-apart Rolls: Part 1[/size]


[size=+2]Introduction[/size]
A tasty bread using only the simplest of ingredients (flour, water, oil, salt and yeast). A preferment adds flavor and helps keep the bread fresh.

!?Preferment?! What's that? A preferment is yeast-risen dough used as an ingredient in a subsequent bread recipe. You don't make bread directly from it - it is only one ingredient in the final bread recipe. The preferment has one rise. The final recipe will have it's own additional rises before it is baked. This post gives instructions for making the preferment.​

The recipe yeilds about 20 rolls or two loaves. Or you can make one loaf and use the rest for rolls. If you don't want the poppy seeds, leave 'em out!

[size=+2]Important Note on Measuring Ingredients[/size]
Ingredients are given by weight and by volume. I always weigh the major ingredients (small amounts, such as yeast or salt, I measure by volume). You may rely on the weight measurements, however the corresponding volume measurement is only an approximation.

Measuring flour by volume is especially problematic. I assume that one level cup of flour is about 4.5 oz. Many people have a heavier hand when measuring flour and end up with about 5 oz per cup. If you can't weigh your flour, reserve a portion of the amount called for and add it in increments until the kneaded dough is smooth but slightly tacky.

[size=+2]Preferment Recipe[/size]
Technically, this preferment is a biga, since it is a saltless dough.

The final bread recipe calls for 12 oz of this preferment. I use this preferment in many kinds of bread, so I make 3 pounds at a time and freeze it in smaller packets so I always have some on hand. Frozen preferment keeps for about 6 months. If you want to make extra, click here for the recipe and instructions (scroll down to the Biga Recipe Section). If you insist on making just enough for this recipe, the ingredients are given below.

Preferment Ingredients (yeild: 12 ounces / 340 grams)

________________OZ_____GM________VOLUME____________Baker's Percentage
=====================================================================
Bread Flour_____7.2____204.0____ ~ 1 & 2/3 cups________100.0%
Water___________4.8____136.0_____~ 6 TBS________________66.7%
Instant_yeast___0.02_____0.7_____~ 1/4 tsp_______________0.3%

Preferment Instructions

Measure/weigh the flour and put in your mixing bowl. Then remove a small amount and put it in a separate bowl. This is your reserve for hand kneading.

If using instant yeast (such as "Rapid Rise" or "SAF Red"), add it to the flour in your mixing bowl and stir it in.​

Measure/weigh the water in a separate container.

If using Active Dry yeast, add it to the water and stir it in. Let it dissolve (about 5 minutes).​

Add water to flour. Mix/beat/knead until the water is incorporated and a slightly tacky dough is formed. (If using a stand mixer with dough hook, beat on low speed - KitchenAid speed 2 - about 4 minutes after dough balls on the hook.)

Sprinkle your reserve flour on the board. Scrape dough from mixing bowl onto board and knead by hand until the dough is smooth and supple but still somewhat tacky. Do NOT use more flour beyond your reserve! A dough scraper will come in handy for this part. You may at times lightly oil the scraper, your hands and/or the board if the dough is too sticky.

Lightly oil the mixer bowl (you do not need to wash it first). Place the preferment in the mixer bowl, rotate it in a full circle and then turn upside-down so there is a light film of oil on top. Cover bowl tightly with plastic wrap.

Let dough rise until doubled in bulk. Given the small amount of yeast, the rise can be very slow at room temperature. I strongly recommend letting the biga rise overnight in the refrigerator, as this helps it develop flavor.

After the dough has risen, it is ready to be used in the final recipe. If you wish to hold the preferment, knead it briefly to degass and keep it, well wrapped in plastic wrap, in the refrigerator for up to 24 hours. (If you refrigerate it beyond this time, it can develop an acidic or yeasty taste that may not be to your liking.)

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Stay tuned for part 2, which gives the final bread recipe

 

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Poppy Seed Pull-apart Rolls: Part 2

[size=+3]Poppy Seed Pull-apart Rolls: Part 2[/size]

This part of the recipe uses the straight dough method, which means the kneaded dough has one rise in the bowl and a second rise in the pan prior to baking. This post covers the ingredients and plus instructions though the first rise.

[size=+2]Important Note on Measuring Ingredients[/size]
Ingredients are given by weight and by volume. I always weigh the major ingredients (small amounts, such as yeast or salt, I measure by volume). You may rely on the weight measurements, however the corresponding volume measurement is only an approximation.

Measuring flour by volume is especially problematic. I assume that one level cup of flour is about 4.5 oz. Many people have a heavier hand when measuring flour and end up with about 5 oz per cup. If you can't weigh your flour, reserve a portion of the amount called for and add it in increments until the kneaded dough is smooth but still somewhat tacky.

[size=+2]Final Bread Recipe (yeild: 39 ounces / 1106 grams)[/size]
Ingredients

________________________OZ______GM________VOLUME______________Baker's Percentage

Preferment______________12______348_______________________________80.0%
Unbleached AP Flour_____15______435_____ ~ 3 & 1/3 cups___________100.0%

assumes 1 cup flour by volume is 4.5 oz by weight​

Water____________________9______261______~ 1 cup + 2 TBS___________60.0%
Olive Oil________________1.5_____43______~ 3 TBS___________________10.0%
Salt_____________________0.3______9______~ 2 tsp____________________2.0%

if using kosher salt & measuring by volume, use 1-1/4 tsp​

Instant yeast____________0.11_____3_______~ 1 tsp___________________0.7%

if using active dry yeast & measuring by volume, use 1-1/4 tsp​

Honey____________________0.25_____7_______~ 1 tsp___________________1.6%
Poppy Seed (optional)_____________________~ 2 TBS


NOTE: The poppy seeds are optional. You can mix them into the dough (this is what I like to do) or you can use an egg wash and just sprinkle some on top of the dough prior to baking. (Or you can do both!)

Instructions

If the preferment is frozen, it must be defrosted. It is best to defrost it overnight in the 'frig. It can be used cold from the refrigerator, however, you could remove it to warm up while you measure your other ingredients.

If you are measuring flour by volume, reserve about 1/2 cup of the flour in a seperate bowl. Combine the flour and salt in your mixing bowl. If using poppy seeds in the dough, add them also.

If using instant yeast, add it to the dry ingredients and stir it in.
If using active dry yeast, combine 2 TBS of the water plus the tsp of honey. Stir in the active dry yeast and allow it to dissolve (about 5 minutes).​

Combine the wet ingredients in a separate bowl

If you use active dry yeast, this includes the yeast/water/honey mixture. If you use instant yeast, the water used must be 1 cup plus 2 TBS​

Add liquid ingredients to dry, mixing until incorporated (Kitchen Aid mixer speed 2).

Add preferment to dough mixture in pieces, incorporating it after each addition.

Knead until dough is smooth, resilient yet still slightly tacky.

If using a KitchenAid stand mixer, knead with dough hook, speed 2, for 4-5 minutes. If you reserved some of the flour, add it in small increments, incorporating well after each addition. Don't be concerned if the dough does not completely ball on the hook. It must remain slightly tacky to the touch.​

Set dough to rise in a lightly oiled container. The top of the dough should be lightly oiled and the top of the container should be tightly covered with plastic wrap. Dough is ready when a gentle poke with your finger leaves an indentation (approximately doubled in bulk). At room temperature (70 - 75 F) this will take 1-1/2 to 2 hours. If you prefer, the dough may be allowed to rise in the refrigerator (about 6 - 8 hours but no longer than 12 hours).
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Stay tuned for part 3, which covers shaping and baking times

 

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Poppy Seed Pull-apart Rolls: Part 3

[size=+3]Poppy Seed Pull-apart Rolls: Part 3[/size]

[size=+2]Shaping and Baking[/size]

The dough will make two loaves, each about 1 pound, or 20 rolls.

For the rolls, I used a 13x9x2" pyrex casserole (you could also use a sheet pan). (For loaves, use 1.5 quart capacity loaf pans, about 6.5x4.5x2.5".)

Turn the risen dough out on the board and knead briefly, just enough to deflate and get rid of any large air bubbles. Grease your pan(s).

Shape the rolls into balls about 2 oz each, (about the size of a ping-pong ball). They should fill the pan and be spaced closely together, like this


Cover with plastic wrap and let rise until approximately doubled in bulk. The rolls should expand in casserole pan so they fill in any spaces and should just be cresting over the top of the sides, like this

If you're using loaf pans, the dough should rise about 1/2 inch over the top.

Rising time varies from 1-1/2 to 2 hours at room temperature (rising time will be slightly shorter for rolls than for loaves). Make sure your oven is preheated to 350 F when they are ready to bake.

Baking Times at 350 F

loaves____________45 to 50 minutes
rolls_____________about 35 minutes

baking time may be slightly less if you're baking on a sheet pan​

You should get some oven spring during the baking period.

Post-Baking Egg Wash (optional)
An egg wash gives a nice color and sheen to the finished rolls.

If you want to use an egg wash, beat one egg into a small bowl while the bread is baking (so it will be room temperature when the bread is done).

When the bread has baked, turn it out onto a rack. Turn off the oven. Apply egg wash with a pastry brush to the tops and sides. Return to the oven rack of your turned-off oven for about 5 minutes with the oven door proped open slightly. Remove to rack and let cool.

These are the baked rolls before the egg wash.


...and these are the rolls with an egg wash.