There are few things nicer than a good dinner roll, but too often they are plain and flabby, no flavor just fluff. These have a bit of heft, and a toasty undertone from the brown sugar and eggs. The original makes 100, so this is just a tad more manageable quantity. They make a great slider bun as well.
makes 24 at 35 g, or (slightly bigger) 20 at 42 g.
227 g milk
7 g yeast + 5 g water
45 g. lt brown sugar
45 g butter
45 g eggs
45 g starter
454 g bread flour
8.5 g salt
Either warm the milk and sand the butter into the combined dry ingredients or melt and cool the milk and butter together -- if you have more time, do the former for a cool dough that rises slowly with more flavor. Warmer dough means a faster rise.
Ferment; divide into 4 presses and round, then each into 5 or 6 and round tightly. Set 4x6 in a buttered 13x9 pan. (In the pix, there are 8 in a foil 4x7 pan...) Proof, brush with milk and bake without steam for about 20 minutes.
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