URGENT HELP! PERFECT SUB ROLLS SANS DOUGH CONDITIONER?! TIPS?
Hello, I've been making sub rolls for years, no problem. I have an EXTREMELY important event tomorrow that involves my current employment (nanny?/caretaker of sorts? I suppose?) Anyways! Basically, my employer is having a company picnic (an important one with potential clients that she's been bragging about all month 🙄🙄) I'm supplying most of the food, and that's all taken care of.....EXCEPT THE SUB ROLLS. THE ONES SHE'S BEEN RAVING ABOUT TO EVERYONE WHO WILL BE THERE. SOMEHOW MY AMAZON PACKAGE NEVER ARRIVED AND I WASNT AWARE UNTIL I GOT HOME, SO NO DOUGH CONDITIONER OR ANYTHING TO DIY IT. WINCO AND WALMART ARE ABOUT THE ONLY PLACES OPEN, (and neither has it or any ingredients to DIY it either) IVE GOT TO HAVE THEM MADE BY MORNING, I HAVE ENOUGH OVENS/TOOLS/ETC. I JUST NEED DOUGH CONDITIONER. My recipe is almost exactly like this one: (its easier to copy and paste this than to type mine out lol)
159g Bread Flour
97g Water (61% as a Baker’s Percentage)
1.6g (1/2 tsp) Instant Dry Yeast (1% as a Baker’s Percentage)
2.1g Salt (1.3% as a Baker’s Percentage)
7.1g Crisco (can substitute with Vegetable Oil, but Crisco is ideal) (4.5% as a Baker’s Percentage)
2.4g (1 1/4 tsp) Diastatic Malt Powder (2% as a Baker’s Percentage)
6.3g (~1 Tbsp) ScrConditioner6Conditioner
I have never used dough conditioners, I think they are optional. Have you tried making the rolls without dough conditioners before? From what I read dough conditioners make bread stay fresh longer, help with dough strength, rising time, etc., but most people here make bread without dough conditioners (and probably would never use them) and they come out great in most cases. I have tried recipes that call for dough conditioners/improvers and dropped the said ingredient, and they came out fine.
Dough handling might be different without improvers, but your bread has a low hydration so I am sure it won't be a problem. I assume that the bread would also be consumed fresh based on the event time you gave, so the freshness part is ok.
If you want to substitute your dough improver, a "natural" dough improver that can maybe replace it is the tangzhong or yudane method (although the latter might not be viable given the time constraint you are in). This method works by cooking some flour beforehand with water so the dough holds more water while handling quite nicely, and because there's more water it can stay fresh for longer. Takes some extra work though.