A placed I used to work used par baked rolls and they were phenomenal. I would love to make some par baked rolls for my house since I can never get good bread and don't have a schedule that allows me to bake consistently. My girlfriend brings home bread sometimes from sullivan street bakery, and even that stuff is shot by the time she gets home; I would love to be able to have a nice freshly baked lean roll in 10 minutes when I am just chilling at the end of a day. I'm sure I would end up using these at work at some point, too.
After some googling I found this recipe:
And this article:
The recipe seems great, but what variables go into this? The recipe is fairly enriched, butter, margarine, milk--and they end up baking it low and cooling it. Would you par-bake a recipe that is a leaner dough the same way?
The article is interesting and mentions a bunch of fancy ****, but I'm sure that's not necessary since they are bigger companies; I mean I can make mayonnaise at home without a centrifuge...
What do you guys think?