Sous Vide Dinner Rolls

Precision cooking is a actually a great method for producing tender, moist yeasted breads like dinner rolls. The controlled temperature makes it impossible to overcook the bread, leading to delicious results every time. Yeasted breads aren't exactly quick to make, but they require very few ingredients and even less hands-on time. Plus, you can get out any of your work stress when kneading the dough! Pull out these sous vide dinner rolls for your next dinner party -- or even "bake" them up for the holidays.

Author

Kate Itrich-Williams

Prep Time: 03:30

Recipe Time: 03:00

Temperature : 195F / 90.6C

Ingredients

• 1/3 cup (79 mL) whole milk
• 3 tablespoons (44 mL) unsalted butter, plus more, softened, for serving
• 1 1/2 tablespoons (22 mL) granulated sugar
• 3/4 teaspoon (4mL) salt
• 1 large egg
• 2 teaspoons (10 mL) active dry yeast
• 1 3/4 cups (210 grams) all-purpose flour

Directions

1. Combine butter and milk in a small saucepan over medium-low heat. Gently heat just until the butter has melted. Transfer to a large bowl. (Alternatively, microwave the butter and milk until butter is melted.)
2. Whisk in sugar and salt until dissolved. Let the mixture cool until just warm to the touch, 2 to 3 minutes. Whisk in egg and yeast.
3. Add flour and stir to form a shaggy dough.
4. Transfer dough to a lightly-floured counter and knead until dough is soft and springy, 3 to 5 minutes. Roll dough to form a ball.
5. Transfer dough to a lightly greased bowl. Cover with plastic wrap and let dough rise in a warm place until doubled in size, 1 1/2 to 2 hours.
6. Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 8 half-pint canning jars with non-stick oil spray or butter.
7. Turn dough out onto a lightly-floured counter. Roll into a short log. Slice log into 8 equal pieces.
8. Take one portion of dough and flatten into a square. Fold in all four corners of the square towards the center.
9. Flip square over so the seam is on the bottom. Pinch seam together with your thumb and pointer finger to form a taught ball. Roll on the counter, seam side down, to seal. Repeat with remaining dough.
10. Transfer each dough ball, seam side down, to the prepared jars. Cover jars with a clean kitchen towel and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
11. Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the jars from the water bath and transfer to a kitchen towel. Carefully remove the lids. Flip jars and gently tap on the towel to remove the rolls. Serve with additional softened butter.