Brianzipperdog123 asked about these in the Roll Call thread. I posted the recipe there, but that’s a great place for it to get buried. Plus, I’ve done a couple of batches since and made a couple of changes. I dropped the egg wash and am much happier with the crust on the top of the roll. I also made them larger (8 to a batch instead of 10) to better accommodate fillings and baked a little longer to make up for that. A batch of 10 was closer to a large dinner roll. In fact, I bet dividing the batch into 12 rolls would be about a perfect dinner roll size (and baking more like 12-13 minutes, total).
HARD ROLLS FOR WURST
YIELD: 10 buns or rolls
500 g flour (unbleached all purpose 4 cups) (or sub 100g whole wheat)
313 g water (11 ounces)
10g salt (1 2/3 teaspoons table salt)
3g instant yeast (1 teaspoon)
5g sugar (1 teaspoon)
10g butter (2 teaspoons)
(optional, but not recommended) 1 egg (beaten with 1 teaspoon water for wash
Mix all dry ingredients except salt well and add water until all of the flour is wetted and there are no
Let the dough sit covered for 20 minutes, then knead with bread hook for 3 minutes.
Rest for 15 minutes, sprinkle the salt over the dough, and knead for additional 3 minutes until the
dough is uniform and somewhat smooth. Cover and let rest 10 minutes.
Stretch and fold the dough letter-style (top to bottom and side to side) and let sit for 30 more min,
Stretch and fold and place dough in fridge overnight, covered.
Next morning, If the dough didn’t double in volume, let it sit out until it does.
Divide into 8 pieces weighing 85 to 88 g each and shape as desired.
Preheat oven to 450 F with a pan for steaming at the bottom of the oven.
Cover dough with oiled plastic and let proof until it’s 1.5 to twice it’s volume (about 90 minutes)
Just before baking, slash each roll lengthwise across the center. If desired (but not recommended), brush with the egg wash (BEFORE slashing).
Add 1 cup of hot water to the steam pan and bake for 8 minutes. Turn the
pan and bake for 8 more minutes or until 205-210F internally. Remove baked rolls to a cooling rack for at least an hour to properly cool (although dinner rolls can be served warm from the oven).