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| Burger Rolls |
- 1000 grams flour
- 500 grams of Almond Milk
- 100 grams of water
- 100 grams of olive oil
- Teaspoon of Instant Yeast (also known as bread machine yeast)
- 22 grams of sea salt
Combine dry ingredients first. And wet ingredients separately. For faster rise times, heat wet ingredients in the microwave for a minute or so until warm (not hot!)
Using a hand mixer with dough hooks, knead well - about 5 minutes.
Let rise until double in size (at least)
Scale portions to 143.5 grams each (more or less - if my math is correct, that should make 12 rolls for a 3x4 matrix on the sheet pan).
Form into balls and let rest for about ten minutes.
Form with fingers into disks about 3 1/2 to 4 inches in diameter with a depressed center. Three of these should fit across a half sheet pan and just barely touch.
Bake at 390° F for 20 minutes or until golden brown (inside temperature should be at least 190. 200 is better. Remove and brush with Earth Balance. Cool on a rack. Slice and store in zip lock bag for up to two days. Freeze for longer periods.
Comment One: These are unquestionably the best rolls I've made to date. The same formulation could be used for dinner rolls, and/or hoagie, and/or hot dog rolls. Sesame or poppy seeds could be added prior to baking.
Comment Two: These are the best rolls I've had from anywhere!
Comment Two: These are the best rolls I've had from anywhere!
