Garlic and Herb Dinner Rolls

gourmet20roll20-20italian20herb
5 cups King Arthur Bread Flour
1 1/2 cups water, warm
1 tablespoon active dry yeast
1/4 cup sugar, white granulated
1/2 teaspoon salt
1/2 cup butter, unsalted, softened
1/4 cup basil, dried
1/4 cup oregano, dried
1/3 cup garlic, granulated
1 egg, room temperature
1/4 cup olive oil

Dissolve the yeast in 1/2 cup of water with 1 teaspoon sugar. Allow to sit 5- 7 minutes while the yeasts activates and starts to come alive. You should see a foam on top of the water if the yeast is active.
In a mixing bowl, with the dough hook attached, combine flour, sugar, salt, butter and egg. Turn on low to start the mixing procedure.
Add the yeast mixture to it.
Add 3/4 cups of the warm water and continue mixing until a dough ball forms around the bottom of the dough hook and is pulling away from the sides of the bowl. Adjust the water till you have a medium texture that is smooth and a clean dough ball forms around the hook. Add basil and oregano. Knead till uniform in color. Add garlic and mix till starting to form a ball again. NOTE: The dough will start sticking to the bowl again, this is normal. Add olive oil. You may have to add another 1/4 cup of bread flour at this point. Knead until a loose ball.

Remove from the bowl and place in a second bowl and lightly coat the dough ball with a couple of tablespoons of olive oil.
Cover the bowl with a plastic wrap and place in a warm, dark space for 40-50 minutes, until doubled in size.

Use a couple of tablespoons of extra flour and dust your work area with the flour and turn out the dough ball.
Punch the dough down and flatten it.
Cover with a towel and allow to rest for five minutes.
After five minutes, form into a dough ball and roll out.
Using a dough knife, cut out cubes of dough that weigh between 2 and 3 ounces each.
Form into small balls and lay out on a baking sheet, two inches apart on a parchment paper. (I use parchment as it makes it easier to remove the bread once it is done and easier on the cleanup.)
Brush the bread with an egg wash, recipe to follow, and allow to proof until doubled in size.

Heat oven to 450°F.
Once the bread has proofed to twice its original size, take 1/4 cup of water and put into a hot pan in the bottom of the oven. Allow the steam to build in the oven before putting your bread into it.
Once you put the bread into the steam filled oven, it will do what we call bounce where it energizes the yeast cells in the dough and causes a massive surge of growth. When this happens, the sugars in the cells of the dough begin to caramelize and it forms a nice, thick crust.
After 5 minutes, lower oven temperature to 400°F and bake for 20 minutes, or until a nice brown crust forms. If you have a temperature probe, the inside of the bread should be around 190°F.
Depending on your oven, you may have to take it out and rotate your pan halfway through the baking process for a uniform color.
Remove from oven and serve.

Egg Wash

1 whole egg, beaten
2 tablespoons milk
pinch of salt

Mix well and brush on the rolls.
Gives the product a nice golden brown glossy finish.

Silversmith and Lapidary