I used this recipe for rolls and it was fantastic. I've been making a lot of sourdough lately, so I worked applied some of that methodology.I used about 5 cups of flour and about 75% of the sugar (wanted a sweeter hawaiin type roll but saw that most people say it's TOO sweet). I used my mixer with the dough hook and mixed until it was a shaggy dough. Then I covered and let rest for 15 minutes to allow the flour to hydrate. This is important I think. Then I mixed it with the stand mixer for about 6 minutes or so? It was a fairly wet dough but I wanted it to be a light roll. Once it pulled away from the bowl and seemed homogeneous and smooth, I popped it into my oiled cambro for rising. Took just under an hour to double. Then I oiled my countertop and dumped it out. Deflated a bit and cut the dough in half, and then into 8s. 16 total, obviously pretty big! Tucked the dough into balls, did the cupped hand rolling action to tighten it up. Arranged into two 9 inch round cake pans lined with parchment. Left to rise while the oven preheated. Considerable puff, egg wash with splash of water and into the oven! I think they took about 25 minutes. I temped them to make sure they were above 190° F and presto! Less flour will make it harder to work with in some regard, but you will be rewarded!
We made this as a softer meal after my SO had a dental procedure a few weeks ago, and we are making it again tonight! We don't repeat often, so 5++ stars! We've been using romas from the garden, peeled, seeded and chopped, instead of canned.This time we did 1 lb ground beef and 1 lb mushrooms (chopped fine in a food processor). We also added some diced green pepper and carrots to sneak in more veg. It takes me back to my grade school days, but also is sophisticated enough for my grown up tastes. We like to use Newman's marinara as it has great ingredients. 100/10 would recommend as is or with some vegetables added. Picture is from our first as is rendition.
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