Makes delicious loaves or soft perfect rolls. It's all about the gluten so make sure you knead it just right!
INGREDIENTS
1 envelope Active dry yeast (quick rise)
1/4 cup very warm water (tap hot)
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
1 cup scalding hot milk (microwave 1.5 min)
1 egg –lightly beaten
4 cups of sifted bread flour
2 Tablespoons of melted butter for brushing rolls
DIRECTIONS
Sprinkle the yeast over very warm water in a large bowl. (warm water should feel comfortably warm when dropped on wrist) Stir until yeast dissolves.
Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of flour, one cup at a time to form soft dough. Use some flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring your cloth and hands).
Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 30-45 min.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and knead into round rolls, well organized gluten. Place in neat rows, not quite touching, in a well-buttered 13x9x2 pan. Cover rolls and let rise in warm place until doubled, 30-45min.
Brush tops of rolls generously with melted butter, then bake in a 375' oven for 14-18 minutes or until nicely browned.
Monday, October 24, 2011
Subscribe to:
Post Comments (Atom)
5 comments:
Mel,do you think it's very important to knead by hand or could I do it in the Kitchen aide?
If you know what the dough is supposed to look and feel like when it is well organized, you can do it in a kitchen aide. My attempts never turned out right when I used the mixer. I can only ever get it just the right organization and consistency by hand and it took lots of practice.
My dough's rising right now, and it smells heavenly. I'll report back on my attempt. I used the kitchenaid for the first part, and did some kneeding by hand to make sure it felt bread-doughy.
Holy yum. It's delicious - exactly the pull-apart consistency you were talking about. Thank you!!!
I'm glad it turned out perfectly for you!
Post a Comment