Directions: |
Directions:1. For the flour paste
Whisk water and flour in small bowl until no lumps remain. Microwave, whisking every 20 seconds, until mixture thickens to stiff, smooth pudding like consistency that forms mounds when dropped from end of whisk.
2. For dough
In bowl of stand mixer, whisk flour paste and milk until smooth. Add egg and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1-2 minutes. Let stand for 15 minutes.
3. Add sugar and salt and mix on med-low speed for 5 minutes. With mixer running, add softened butter, 1 piece at a time. Continue to mix on med-low speed 5 minutes longer, scraping down dough hook and sides of bowl occasionally (dough will stick to bottom of bowl).
4. Transfer dough to a very lightly floured counter. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl; lightly coat surface of dough with oil spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.
5. Grease 9" round cake pan and set aside. Transfer dough to counter. Press dough gently but firmly to expel all air. Pat and stretch dough to form 8 by 9 inch rectangle with short side facing you. Cut dough lengthwise into 3 equal pieces. Working with one piece at a time, stretch and press dough gently to form 8 by 2 inch strip. Starting on short side, roll dough to form snug cylinder. Arrange shaped rolls seam side down in prepared pan, placing 10 rolls around edge of pan, pointing inward, and remaining two rolls in center. Cover with plastic and let rise until doubled, 45- 1 hour.
6. When rolls are nearly doubled, adjust oven rack to lowest position and heat oven to 375. Bake rolls until deep golden color, 25-30 minutes. Let rolls cool in pan on wire rack for 3 minutes; invert rolls onto rack, then reinvest. Brush tops and sides of rolls with melted butter. Let rolls cool for at least 20 minutes before serving. |
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