900 minutes
Crusty and fluffy dinner rolls made with a unique boiled-bake method.
cups
cups
cups
tablespoons
teaspoons
Instant Dry Yeast
teaspoons
cups
1. Prepare the Yukone
In a 2-quart stainless steel saucier or a 10-inch skillet, combine the cold water and bread flour. Cook over medium heat, whisking constantly. Within about 2 minutes, the mixture will thicken into a paste resembling mashed potatoes.
2. Cool the Yukone
Scrape the yukone onto a plate and spread it into a 1-inch layer. Let it cool until it feels no warmer than 100°F (38°C), which should take about 20 minutes.
3. Prepare the Dough
In a food processor fitted with a metal blade, pulse together the bread flour, sugar, salt, and instant dry yeast. Add the cooled yukone and cold water, then process until the mixture forms a smooth, cohesive dough. This should take about 90 seconds.
4. Initial Rise
Transfer the dough to a greased bowl, cover it, and let it rise in the refrigerator for 60 to 90 minutes, or until it has roughly doubled in bulk.
5. Shape the Dough
Turn the dough onto a clean surface and cut it into 12 equal portions. Using quick circular motions, form each portion into a smooth ball.
6. Refrigerate Overnight
Arrange the dough balls on a parchment-lined baking sheet, cover them, and refrigerate overnight. By morning, they should be puffy and soft.
7. Preheat the Oven
About an hour before you plan to bake, adjust your oven rack to the middle position and preheat the oven to 400°F (200°C).
8. Boil the Dough
Fill a deep pot with water and bring it to a boil. Working in batches, drop the dough balls upside down into the boiling water. Boil for about 30 seconds, then flip and boil for another 30 seconds. Use a slotted spoon to transfer the boiled dough to paper towels to drain, flipping them right side up so their bottoms can skin over.
9. Bake the Rolls
Arrange the boiled dough balls on a baking sheet and bake for about 35 minutes, or until they are blistered and golden brown.
10. Serve or Store
Serve the rolls immediately or let them cool to room temperature. If serving later, reheat them in a 350°F (175°C) oven for 5 to 10 minutes to restore their crustiness.
Fold in grated cheese like sharp cheddar, Gruyère, or smoky Gouda when shaping your rolls and top with extra cheese before baking for a crispy crust.
Add herbs and cheese, or create whole wheat or multigrain rolls. For sweet rolls, increase sugar or honey and add ingredients like cinnamon or nuts.
Flatten dough, add a mix of cinnamon, sugar, and butter, then roll up into knots before boiling and baking for a sweet, crusty roll with a cinnamon swirl inside.
Make Pretzel Rolls by increasing baking soda in the boiling water and adding coarse salt, or Bagel Rolls with malt syrup and seed toppings.
Incorporate finely chopped fresh herbs such as rosemary, thyme, or dill and chives into the dough for an Italian or Scandinavian twist.
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