Ingredients: |
Ingredients:
2½ cups all-purpose flour, plus more for work surface
1 (¼-ounce) packet instant yeast
¼ cup sugar
1 tablespoon kosher salt
6 ounces warm milk
1 egg
½ stick unsalted butter, softened, plus ½ stick, cold, plus ¼stick, melted, for brushing
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Directions: |
Directions: 1. Combine flour, sugar, salt and yeast in a large bowl. Use an electric mixer fitted with dough hook to mix on low speed as you slowly pour in milk. Once dough pulls away from sides of bowl, add egg and softened butter. Mix on medium until dough is smooth and elastic, about 10 minutes.
2. Place dough in a lightly oiled large bowl. Cover bowl with plastic wrap and then with a kitchen towel. Set aside in a warm place until dough doubles in size, 2-4 hours.
3. Pull dough up, then press down to release air bubbles. Turn dough onto a floured surface. Roll out into a 9-by-12-inch rectangle. Slice cold butter into 8 pieces and arrange over dough, leaving a wide border all around.
4. Fold one-third of dough over center, then fold opposite third over first. Lightly flour dough, then roll out into a 9-by-12-inch rectangle. Lightly brush dough with warm water, then fold dough in half. Cover and place in refrigerator for 30 minutes.
5. Preheat oven to 350 degrees. Roll dough out into an 8-by-12-inch rectangle. Flour dough, then cut into 24 square pieces. Arrange on a parchment-lined baking sheet, at least 1 inch apart. Let dough rise, uncovered, until doubled in size, about 20 minutes. Bake rolls until golden, 13-15 minutes. Brush rolls with warm melted butter before serving.
—Adapted from Megan Ketover of Orchids at Palm Court, Cincinnati |
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