The original batch made more than 4 dozen rolls. I have reduced it by half. After speaking to the chef, I have made a few adjustments for the home kitchen.
It is important to remember that the same bread recipe can yield different results each time you prepare it. Room temperature, humidity and water temperature are just a few of the factors that can cause the results to vary.
The vague reference to the amount of flour was intentional. I tested this recipe three times, and each time used an entirely different amount of flour. Be careful to add only enough flour for the dough to just clean the sides of the bowl. Then immediately stop mixing. Overmixing at this point will cause the dough to become extremely tough.
Rising time will also vary. Be patient and wait until the dough is double its original volume.
Testing this recipe has made me appreciate the expertise of 411's chefs and I will be sure to enjoy fully these delicious rolls next time I dine there. In the meantime, I will stick to my bread machine.
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Yield: about 2 dozen
Posted by GayleL at Recipe Goldmine - April 2001.
Source: Peter Dorrance, owner of 411 West Italian Cafe in Chapel Hill was pleased to share the recipe.