The Best Dinner Rolls (Fluffy, Crusty, and Chewy) Recipe

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The Best Dinner Rolls (Fluffy, Crusty, and Chewy) Recipe
France Dernières Nouvelles,France Actualités
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Perfect for mopping up gravy, dunking in soup, or sandwiching around thick slices of your favorite cheese.

In a 2-quart stainless steel saucier or 10-inch skillet, combine water and flour. Cook over medium heat, whisking constantly, until mixture comes together in a thick, mashed potato–like paste, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, and cool until no warmer than 100°F , about 20 minutes.Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds.

Arrange on a parchment-lined half sheet pan, cover with plastic, and refrigerate overnight until puffy and soft, between 8 and 10 hours.Adjust oven rack to lower-middle position and preheat to 400°F . Fill a deep pot with about 3 inches of water and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Cut parchment between each roll with a pair of scissors.

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