Italian Dinner Rolls
Our esteemed Tarragon Executive Chef offers up his favorite seasonal recipe for holiday bread. This classic Italian Dinner Roll recipe yields 9 Dinner Rolls, a perfect addition to your family’s table this Thanksgiving.
- 5 C Bread Flour
- 2 C Lukewarm Water
- 2 T Yeast
- 1 T Kosher Salt
- 2 T Light Brown Sugar
- 2 T Olive Oil
Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm place for 1 ½ hours until doubled in size.
Remove the plastic wrap, punch down and flatten the dough, divide into 5 oz portions. Roll tightly into balls. Spray a sheet tray and place the dough on it.
Preheat the oven to 375 degrees.
Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds and sea salt over the top. Using a razor blade or sharp knife, split the top of the bread about ¼ inch deep.
Spray the dough generously with water from a water bottle and place in the oven on the tray. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time. Bake the dough for an additional 5-8 minutes.