Dinner rolls / fettuccine in cream sauce

Did you ever wonder how expert cooks manage dinner rolls whipped out of the oven precisely at dinner time?

In order for them to be amazing the dough is started the night before allowing for slow proof and a bit fermentation, casual planning, wide operative margins. The slowness can be stretched for hours if necessary. The fermentation is evident when the cover is lifted a waft of brewery aroma rises up.

No troublesome kneading. Time will do that, and a bit of stretching later on when forming the rolls, that's it. But the simple ingredients will be mixed thoroughly.

This dough will be for tomorrow. Started tonight, just like in real life. So if you have a party tomorrow, do this now. If it goes too fast, if your kitchen is too warm, then the batch can be refrigerated to cool its heels, as it were.

Here goes.

A quarter teaspoon yeast. 

Odd to buy so much but it comes that way.

They think I'm a bakery or something.

Total overkill.

A teaspoon of kosher salt because it's flaky

3/4 teaspoon regular salt otherwise

To retard the yeast, and this much salt for that much yeast will certainly retard it. 

The salt will not kill the yeast, but it does slow it down considerably and we want that.

A flavor. Any flavor will do. I pick just one so that my guests can go aha! 

But I'm not having guests this time, I'm just pretending for demonstration. 

Not necessary.
This has lecithin because these rolls will not be consumed in one night.

There is 1 + 1/2 cups water.

3 level cups of sifted flour equal the weight of 1+1/2 cups water for 100% hydration

But this is not sifted. It's more compacted so it weighs more.

That mean its will take less than 3 even cups for 100% hydration

First cup

Second cup

Very wet and sticky.

This would work, but I want it a little stiffer, so on to the last 1/2 cup is added in increments to bring to a loose wet ball.

There you have it. The dough is started for tomorrow. 

It's actually easier to do than it is to describe. At any rate it's started. It can be picked up again pretty much anytime tomorrow within reason, morning, noon, or evening. If more time is needed, say for a later dinner, then the dough can be slowed even more with refrigeration at any point. It doesn't even have to be full on refrigeration, just a brief period to interrupt the steady progress of the yeast, to be picked up again, speeded with warmth if necessary.

So this is for tomorrow. Bread dough for dinner rolls tomorrow.

This egg pasta dough is for now

one whole egg

1/2 egg shell water

semolina and a/p flour

a/p flour to adjust to stiff dough ball

dough rests at least 20 minutes

it's really not resting

it's undergoing autolysis

covered, of course

The sauce is cream. I love this so much I think I should do it all the time. Some starch soaking in cream. You're not supposed to have pasta soaking in sauce, but this pasta keeps absorbing this sauce and will turn into a lump as it cools so to avoid that it's kept exceedingly wet with thick rich satisfying cream. 

Started in the same pot the pasta was cooked 

* butter

* mustard powder

* white pepper

* chile pepper flakes

* wine

* that's the flavoring portion to start the sauce. 

* milk

* cream

* drained cooked noodles returned to pot

* ricotta cheese

* sour cream

* grated parmigiano reggiano hard cheese

* leftover pork