Sacaduros 'The Bread Bible' Alpha Bakers
Sunday, April 3, 2016 at 12:22PM 
Sacaduros: crisp crusted, soft interior dinner roll with a burst of salty butter.
Join me on Facebook
“But he who dares not grasp the thorn Should never crave the rose.” -Anne Brontë
Dang, I had a "dinner roll shaping problem" this week. These little dinner rolls are Rose Levy Beranbaum's favourites from restaurant 'Daniel' New York. Thanks to the 'Bread Bible' I got to make them, firstly lets see what they are supposed to look like ....
Serious eats has a fabulous gallery of bread baskets in New York, including the bread basket from restaurant 'Daniel'. You can see the sacaduros front left, those round rolls were what I was aiming for. Mine didn't have the "petal like" pulled up sides you see pictured here. Even though I experienced "folding fail" the resulting dinner rolls are so incredibly delicious I can live with my misshapen little fellas.
Here we go...
Three quarters of a dough batch from Rose's 'Basic Hearth Bread' was called for so I started by whisking together bread flour, wholemeal flour, instant yeast, honey and warm water for the sponge (dough starter).
Bread flour combined with instant yeast was sifted over the sponge and left to ferment.
Sponge bubbling through the flour topping.
I used my Kitchen Aid to beat the sponge, flour and added salt into a dough then off to rise once more.
Cubed butter and salt are needed for the filling.
Fleur de Sel French salt: distinctly moist and often used as a finishing salt.
I also made a flavoured butter by adding fresh coriander, garlic, chilli and grated ginger to softened butter. The butter wasn't whipped as in the standard compound butter technique but rather the flavourings were beaten in with a wooden spoon as to not incorporate excess air. Form the butter into a square and refrigerate before cutting into cubes.
Time for pinching off 33 gram balls of dough (Rose recommended one at a time, I did four at a time... maybe my downfall part) and gently flattened balls into discs. A half inch cube of butter and a pinch of fleur de sel on top of the butter are placed in the centre of each flattened ball.
And then I started talking about napkins: I'm presuming the folds in the rolls were inspired by Escoffier's famous "rose" fold napkin technique, including "pulling" up pieces to form petals.
Shaping the rolls; pull two sides of dough out and fold bringing them to the centre to cover the butter without squashing it down, then pull out the other two sides and bring to centre. Rotating the dough so a pointed end is facing you, repeat the folds. Then in the written instructions there is "for the last two pulls, take only pinches of dough". The diagrams don't have this bit in my Kindle version. I was confused and also my dough did not want to stretch for those final two pulls. I tried to force it (yep, ok shouldn't do that) and ended up with my misshapen rolls that were placed upside down in a tray of flour.
About a third of the rolls burst in the oven and the butter leaked, these were my "I bet I could stretch that dough with brute force" ones.
At the end I had sacaduros with super thin hard and crunchy crusts that gave way to light and fluffy interiors with bursts of salty butter. Shaping aside these are the best bread rolls I have baked, so pleased with crust and interior texture. The long oven pre-heat and other tips within the book are yielding excellent results.
Would I bake again? Yes, loved them. You could do so many different butters/flavours by changing herbs and seasonings. From a straight garlic butter to a lime zest black pepper butter, lemon and dill, black olive, or vanilla salt and butter to go with your scallops and white fish.
Would I change anything? Yes, I wouldn't do the flour on top step, messy stuck in lipstick eating. Ha, ha if I folded them correctly next time that would be nice.
How it works... joining the fabulous existing alpha bakers, once a month I will post about what I have baked from Rose Levy Beranbaum's 'The Bread Bible'. I will be posting how it went and photos of making/baking the gorgeous baked goods.
Rose Levy Beranbaum's The Bread Bible
Happy Baking :)
You might also be interested in Toblerone dessert in 30 minutes
Reader Comments (8)
Hello and welcome back to AB Land! I think your rolls look great, particularly the crust. I find it so hard to get that right. I haven't tried these yet but they definitely look like my sort of thing...except for those shaping instructions - they sound confusing :)
Ahhh ha thank you Catherine! I still don't know if I've put two extra folds in and that's why I couldn't "pull out a petal" for the last move. I didn't know "butter with some salt" could taste so good… thinking of all the wasted years of not knowing about sacaduros too!!
Such a funny name for what sounds like a perfectly delicious roll! Fun to see you baking again with an online post. Flavoring the butter was genius. And yes, I'm quite interested in one of those Toblerone desserts. Love Toblerone.
the texture looks incredible! makes me want to make them again.
Nice to be baking Vicki :) I use compound butters a lot , from adding the "umptious" factor to steamed fish or veg or melting toasted cumin butter over a fresh naan… and now the centre of sacaduros. Toblerone was the first chocolate I had as a child that wasn't "cadbury" … opened up a whole new world of chocolately…ness.
Thank you Rose for my bread breakthrough!! I truly didn't think it was possible to produce an artisan style bread at home… now thanks to your techniques I can. Looking forward to baking the baguettes next month.
What a gorgeous picture. The interior looks wonderful. Welcome back!
Thank you Kim :) The baguettes should be fun!