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60-MINUTE ROLLS
This recipe is from my friend, PJ Hamel at King Arthur Flour---just remember to follow her directions. These can be made in just about 1 hour. The key to success is to remember that soft rolls require soft dough. It's easy to double---everything can be increased by the same proportions.
Yields 12 buns
2 packets active dry yeast
1/2 cup warm water (95 degrees)
1 teaspoon sugar
1/2 cup unbleached all-purpose flour
1 cup milk -- scalded
1/4 cup butter
1 teaspoon salt
1/3 cup sugar
1 egg -- slightly beaten
4 to 5 cups unbleached all-purpose flour
Egg yolk beaten with 1 tbs. water
In a small bowl or 2-cup measure, combine warm water, yeast, 1 teaspoon sugar, and 1/2 cup flour. Cover with plastic wrap and clean towel; set aside until bubbly and very active, about 10-15 minutes.
Meanwhile, scald the milk. Pour immediately into a large bowl; add butter, sugar, salt and beaten egg. Stir to melt butter. When mixture is lukewarm, add yeast mixture and mix together.
Add flour, one cup at a time, mixing until dough comes cleanly away from sides of the bowl. Turnr dough out onto floured surface. Knead dough, using only enough flour to keep the dough from sticking to your hands and the board. Dough should be soft and pliable, but not sticky. Place dough into an oiled bowl; cover with plastic wrap and towel. Let sit in a warm place 15-20 minutes.
Preheat oven to 375 degrees. Punch down dough and shape into a ball. Shape 2-ounce pieces (about size of a jumbo egg) of dough into desired shapes. Place on a greased baking sheet about 2 inches apart. Cover with plastic wrap and towel; let rise in a warm place 15-20 minutes or until doubled.
Brush tops of rolls with egg yolk-water mixture. Bake 15-18 minutes or until done. Remove from pan and place into a napkin-lined bread basket.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved