Uploaded May 2020 | Updated September 2026, 3 weeks ago
These dinner rolls made with fruit yeast water are simple but blissfully good. Soft and tasty, they can be eaten straight from the baking pan or slathered with butter. Enjoy!
Our previous videos that provide additional information that you may want to know:
How to make fruit yeast water:
youtu.be/oRwhCZlgiGI
For more information on Poolish : youtu.be/w-5B7vsHcok
Poolish
Bread Flour 100 g
Fruit Yeast Water 100 ml
(You can substitute the 100 ml of fruit yeast water with 100 ml of water + 1/4 tsp of dry yeast)
Final Dough
Bread Flour 250 g
Milk 80 g
One Whole Egg
Sugar 25 g
Butter 30 g
Salt 2 g
All of the poolish
Steps
Poolish
In a bowl, mix bread flour and fruit yeast water thoroughly until the flour is fully hydrated. Cover the bowl with a plastic cap or a plastic wrap or any cover that can prevent the mixture from drying up. Leave the poolish at room temperature for 10 - 18 hrs. Observe the surface of the poolish, it is ready when it is slightly concave downwards or there are lots of bubbles.
Final Dough
Add flour, milk, egg, salt and all of the poolish into a mixing bowl. Start the stand mixer at a low speed for two minutes, after two minutes, turn it up one level, let it run for another two minutes, add the butter, let it run for another two minutes (if you are counting, 6 minutes so far). Turn the speed up to a medium speed and let it run for another 4 minutes or until it passes the windowpane test, overall about 10 minutes.
Scrape out the dough onto a work surface. Shape it into a boule. Lightly oil a bowl. Put the dough into the bowl and let it ferment for 2-3 hours or until it doubles in size.
After about 3 hrs, slide the dough out onto a work surface, divide the dough into 8 pieces, degas and shape them into boules or dough balls. Leave them to rest for 20 minutes. Cover them so they don't dry up. Consider this a bench rest.
After the bench rest, degas and shape them into their final shape. Put the dough balls into an oven proof tray, in this video we use a 25x16 cm oven proof glassware. Leave them for the final proof that will take about 1-2 hours.
Coat the top of the dough balls with egg wash, and preheat the oven to 180 °C.
Top-bottom heat and bake for 25 minutes or until they turn golden brown.
#bakingwithfruityeastwater #dinnerrolls
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Youtube: youtube.com/channel/UC2pgiYfWHLnHoMkYoFqRetA
These dinner rolls made with fruit yeast water are simple but blissfully good. Soft and tasty, they can be eaten straight from the baking pan or slathered with butter. Enjoy!
Our previous videos that provide additional information that you may want to know:
How to make fruit yeast water:
youtu.be/oRwhCZlgiGI
For more information on Poolish : youtu.be/w-5B7vsHcok
Poolish
Bread Flour 100 g
Fruit Yeast Water 100 ml
(You can substitute the 100 ml of fruit yeast water with 100 ml of water + 1/4 tsp of dry yeast)
Final Dough
Bread Flour 250 g
Milk 80 g
One Whole Egg
Sugar 25 g
Butter 30 g
Salt 2 g
All of the poolish
Steps
Poolish
In a bowl, mix bread flour and fruit yeast water thoroughly until the flour is fully hydrated. Cover the bowl with a plastic cap or a plastic wrap or any cover that can prevent the mixture from drying up. Leave the poolish at room temperature for 10 - 18 hrs. Observe the surface of the poolish, it is ready when it is slightly concave downwards or there are lots of bubbles.
Final Dough
Add flour, milk, egg, salt and all of the poolish into a mixing bowl. Start the stand mixer at a low speed for two minutes, after two minutes, turn it up one level, let it run for another two minutes, add the butter, let it run for another two minutes (if you are counting, 6 minutes so far). Turn the speed up to a medium speed and let it run for another 4 minutes or until it passes the windowpane test, overall about 10 minutes.
Scrape out the dough onto a work surface. Shape it into a boule. Lightly oil a bowl. Put the dough into the bowl and let it ferment for 2-3 hours or until it doubles in size.
After about 3 hrs, slide the dough out onto a work surface, divide the dough into 8 pieces, degas and shape them into boules or dough balls. Leave them to rest for 20 minutes. Cover them so they don't dry up. Consider this a bench rest.
After the bench rest, degas and shape them into their final shape. Put the dough balls into an oven proof tray, in this video we use a 25x16 cm oven proof glassware. Leave them for the final proof that will take about 1-2 hours.
Coat the top of the dough balls with egg wash, and preheat the oven to 180 °C.
Top-bottom heat and bake for 25 minutes or until they turn golden brown.
#bakingwithfruityeastwater #dinnerrolls
Follow us
Novita:
Facebook: facebook.com/NovitaListyani
Instagram: instagram.com/novitalistyani
Twitter: twitter.com/novitalistyani
Seraphine:
Instagram: instagram.com/seraphinelishe
Youtube: youtube.com/channel/UC2pgiYfWHLnHoMkYoFqRetA
