Marbled Rainbow Dinner Rolls
Whether you're celebrating a special occasion or simply elevating a holiday dinner, these Marbled Rainbow Dinner Rolls are a delightful choice. With their stunning appearance and soft, fluffy texture, they promise to bring joy to your table. The secret behind their vibrant colors? Suncore Foods® Blue Butterfly Pea & Ruby Red Radish Powders! By incorporating these vivid powders into your dough, you can craft remarkable dinner rolls that will leave a lasting impression.
Ingredients
1 cup warm milk (236 ml)
1 tbsp sugar (10g)
2 tsp active dry yeast
3 cup all-purpose flour (375g) (and ⅓ cup for kneading)
¼ cup sugar (50g)
1 tsp salt (5g)
2 ½ tsp Suncore Foods® Blue Butterfly Pea Powder
½ tsp Suncore Foods® Ruby Red Radish Powder
1 large egg (room temp)
1/3 cup melted butter cooled (75g)
1 tbsp avocado oil for your hands while kneading
Directions
1. Measure and warm the milk (236ml) keep it below 110F. Mix in 10g of sugar, and 2 tsp of active dry yeast. Let bloom for 10 minutes.
2. While the yeast is blooming, melt butter and let it cool.
3. Whisk together all-purpose flour (375g) sugar ( 50g), salt ( 5g)
4. Add egg, cooled melted butter, and yeast mixture and begin to mix with a dough scraper, making sure to scrape the sides of the bowl. Once the dough is mixed let sit for 10 minutes.
5. Knead the dough in the mixer for about 7 minutes, turn the dough out onto a clean counter, and split into 4 pieces, knead ½ tsp of Suncore Foods® Ruby Red Radish Powder into one of the pieces and about 2 ½ tsp Suncore Foods® Blue Butterfly Pea Powder into another piece, knead each of the pieces of dough for 3 min, use a scraper to scrape up the dough At the end of 10 minutes your dough should be smooth and elastic and pass the window pain test.
6. Next take 1-2 tbsp size chunks of dough and place them in the bowl at random, the tip the dough ball out and use a scraper to help you pull the dough into a small round sphere the place the dough in a clean oiled bowl and cover and put in a warm place (no more than 85F) let dough rise for one hour or until doubled and passing poke test* (poke the dough with two floured fingers about 1 inch in, if it bounces back quickly it’s not ready.)
7. Once the dough has risen, gently punch down the dough and roll it out to be about 10 X 18 inches, or about 1/4 in thick rectangle.
8. Next fold the dough by folding the shorter left side into the middle the fold the short right side to meet in the middle
9. Next roll the dough out for a second time, this time to ¼ inch thick, and divide into 8 equal pieces, then roll the pieces up, and slide the dough against the counter to shape into spheres
10. Place the roll into your greased cake tin with parchment paper and greased sides and begin preheating the oven to 350 F
11. Let the dough rise for 30 minutes or until it no longer feels dense when you gently poke it.
12. Once your dough has completed the second rise place the dough into the oven
13. Bake for one hour until there is a deep gold crust or the internal temperature is above 200F
14. Once the rolls are done let cool in the pan, or until ready to serve.