Vanishing Yeast Rolls

• Vegetarian

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 18 g Active dry yeast
  • 900 g All-purpose flour
  • 10 g Kosher salt
  • 50 g Sugar

• Oils & Vinegars

  • 4 tbsp Vegetable oil

• Dairy

  • 1 Egg and 1 tsp water or milk

• Liquids

  • 520 g Water

Found on ifoodblogger.com

Description

Ingredients

• 900 g all-purpose flour (King Arthur All-Purpose flour recommended)
• 520 g water
• 50 g sugar
• 10 g kosher salt
• 2 tsp lemon juice
• 4 Tbsp vegetable oil
• 18 g active dry yeast
• 1 egg and 1 tsp water or milk for egg wash

Directions

• Mix all ingredients in a large bowl, cover and let the dough rest for 5 minutes.
• Knead the dough by hand right in the bowl for about 2-3 minutes. The dough should be soft slightly tacky, but not not sticky. If the dough is sticky, let it rest for another 10 minutes and then knead again for 1-2 minutes. As the flour in the dough absorbs more water the stickiness will go away. Cover the bowl with a damp kitchen towel or saran wrap and place in warm place for 1.5 hours to rise. The dough needs to double in size. If not, let it continue to rise until it does.
• Divide the dough into 15 equal pieces. Shape each piece into a ball. Some flour can be added in this step if the dough is too sticky, but normally this is not needed. Grease your palms with soft butter and butter each dough ball. This will allow better separation of the yeast rolls after they are baked and help with browning.
• Place the dough balls in a well-greased 10 x 14 inch cake pan, arranging them into 5 rows of 3. Cover the pan with a damp towel or saran wrap and proof for 40 minutes in warm place
• Preheat oven to 375F.
• Whisk one whole egg with a teaspoon of cold water or milk until well blended. Brush the tops of the dough balls with a light, even coat of egg wash.
• Place the pan in the oven and bake for 25-27 minutes until golden brown.
• Serve and enjoy!