AI Generated Water Grill Rolls

This came from a baking request I received from Jill. She and Preston went to Water Grill recently and were served some delicious dinner rolls. Jill asked me if I could recreate them at home. I’ve never been to Water Grill so I searched online to see what I could find and it turns out, not much. I couldn’t find any definitive recipe, just discussions about how good they were. But… Google’s AI Assistant generated a recipe that it said would produce rolls just like the Water Grill ones. It wasn’t too complicated so I had to give it a try. The rolls actually turned out amazing! Soft and moist, with a nice bit of saltiness. However, I still don’t know how well they compare to the originals. We’ve planning on all going to Water Grill soon to really be able to compare. In the meantime, I’ve got a great new, AI generated, roll recipe.

Here’s what Google’s AI Assistant wrote:

“To make Water Grill-style salted dinner rolls, you’ll need a recipe that includes a tangzhong (a cooked flour and milk paste), a good amount of butter, and a generous sprinkle of flaky sea salt after baking.

Here’s a breakdown of the key elements and a simplified recipe:

Key Ingredients & Techniques:

  • Tangzhong: This cooked flour and milk paste (or water) helps create a tender, soft roll.
  • Butter: Use both melted and cubed butter for flavor and texture.
  • Flaky Sea Salt: Sprinkle generously after baking for a salty, crusty finish.
  • Yeast: Use instant yeast for a quick rise.
  • Dough: Knead the dough until it’s smooth and elastic, then let it rise in a warm place.”

I was able to follow the recipe almost exactly. I’ve added notes or deviations from the given recipe in brackets “[ ]” below.

View Print Layout
Print Recipe
Close Print

AI Generated Water Grill Rolls

  • Total time: 3 Hours
  • Servings: 12-18 Rolls

Ingredients

For the Tangzhong:

  • 1/4 Cup (60ml) Milk (or Water)
  • 1/4 Cup (30g) All-Purpose Flour

For the Dough:

  • 1 1/4 Cups (150g) Warm Water
  • 1 1/4 oz (2 1/4 tsp or 7g) Instant Yeast
  • 1/4 Cup (50g) Granulated Sugar
  • 1 Large Egg
  • 1 1/2 tsp Kosher Salt
  • 3 1/2 Cups (455g) All-Purpose Flour
  • 2 Tbsp (30g) Unsalted Butter, cold, diced small [Original directions didn't mention this ingredient, but see below]
  • 3 Tbsp (45g) Salted Or Unsalted Butter, melted
  • Flaky Sea Salt, for sprinkling
  • Optional: Oil for the bowl

Directions

  • 1)

    Make the Tangzhong: In a small saucepan, whisk together the milk (or water) and flour until smooth. Cook over medium heat, stirring constantly, until it thickens into a paste-like texture (about 4-5 minutes). Let cool. [When I did this, it only took 1-2 minutes for the mixture to thicken into a paste.]

  • 2)

    Combine Ingredients: In a stand mixer (or by hand), combine the warm water, yeast, sugar, egg, salt, and 3 cups of flour.

  • 3)

    Add Tangzhong and Butter: Add the cooled tangzhong and melted butter to the bowl. Knead with a dough hook (or by hand) until the dough comes together and is smooth and elastic. Add the remaining flour gradually, kneading until the dough is smooth and elastic. [The recipe never mentions what to do with the cold, diced butter. I added it in this step at the end, after the dough had been kneaded for a minute.]

  • 4)

    First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-2 hours, or until doubled in size.

  • 5)

    Shape Rolls: Punch down the dough, then roll it out and cut into desired sizes. Place the rolls in a greased baking dish or on a baking sheet.

  • 6)

    Second Rise: Cover and let rise for another 1 hour, or until doubled in size. [This generally takes less than an hour, maybe 30-45 minutes.]

  • 7)

    Bake: Preheat oven to 350°F (175°C). Brush the rolls with melted butter, olive oil, or an egg yolk. Sprinkle with flaky sea salt. Bake for 15-20 minutes, or until golden brown. [Bake time was closer to 20-25 minutes.]

  • 8)

    Cool and Serve: Let the rolls cool on a wire rack for a few minutes before serving.