Dinner rolls

The idea was for hamburger buns. The dough for each individual bun was stretched as a squarish pizza, folded in thirds, then stretched again, folded again in the rotated position, then again, so three stretches, and three stacks of three layers each, so nine internal layers. The layers were wet so they would conjoin during the second rise.  This resulted in dinner rolls slightly taller than perfectly appropriate for hamburger buns, but once a chap has some height on 'is buns it's difficult to go smashing them down then innit. 

Plus I've been called out for dinner tonight and I mustn't disappoint. So we'll just have these for something else and give the hamburger buns another go tomorrow. 

For a tiny batch. 

3/4 cup hot tap water

1 + 1/2 C A/P flour and WW flour combined approx 3/4 A/P to 1/4 WW. This is an estimation. In reality, the flour was added by the tablespoon until the water no longer took it up and the resulting dough was not a sticky mess in my hands. 

1/2 teaspoon sugar

3/4 teaspoon active dry yeast. This is a lot of yeast for this amount of dough, but I don't care. I thought I was in a hurry.

1/3 teaspoon salt added during folding

1/8 cup olive oil to paint the surface

The dough was kneaded entirely by hand, that is, it never touched the work surface until it was completely finished kneading. It was stretched out as a pizza then folded back into a wad, then stretched again repeatedly. The ball is shown on the work surface right at the point it is finished being kneaded and in the bowl for comparison with how much it rose.  

Due to the 1/4 WW flour, these rolls are slightly heavier than ordinary dinner rolls. They could work for hamburger buns just fine, but those hamburgers would then be more akin to sliders than to a customary hamburger. 

I must add, when I lifted the top off the improvised proofing box the aroma that struck my nose was that incredible slightly astringent alcoholic scent that one associates with fermentation. I think that is so amazing with such a tiny batch of proofing dough. It assures me that these rolls are going to taste great even though they were ripped out quickly, as far a bread goes. 

Oh, I almost forgot because I am rushing for dinner; these buns were baked on pizza stones with clay roaster portions for lids, either the top of the clay roaster or the bottom, it didn't matter which. Two roaster halves fit upturned on the square pizza stone but only one fit on the round pizza stone, so it worked out perfectly  for this batch, otherwise the oven would have had to preform double duty. It doesn't really matter that much because they do bake rather quickly anyway.