Ingredients: |
Ingredients: 1 tbsp dry yeast
1/4 cup sugar
1/2 cup warm water
4 1/2 cups bread flour +extra for dusting
1 1/2 tsp salt
1 cup whole or low fat milk, lukewarm
3 1/2 tbsp unsalted butter, melted and cooled
2 eggs, at room temperature, heated
1 tbsp butter for brushing to tops of the rolls
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Directions: |
Directions:Place yeast and 2 teaspoons sugar in medium bowl. Pour in water. Let sit for 5 minutes until it froths.
Place flour and remaining sugar and slat in a large bowl. Mix to combine. Make a well in there center. Add milk, butter, eggs, and yeast liquid including the froth. Mix until combined with a wooden spoon. It will be like a thick muffin batter. Not pourable, but think and sticky.
Leave dough in the bowl, cover with a clean, wet tea towel and place in a warm place to rise 1 1/2 - 2 hours or until tripled in volume.
Line a 9X13 pan with baking paper. Overhang on the ends. Remove tea towel and punch dough to deflate it. Mix briefly in the bowl to get ride of any air bubbles in the dough.
Dust work surface with flour, scrape dough on work surface. But top of dough then shape into a log. Cut log into 4 pieces, then cut each piece into 3 pieces. Take one piece and press down with palm of had, then use fingers to gather into a ball, flip up, then roll briefly to form a ball. This stretches the dough on one side and that’s how to get a nice smooth surface on the roll. Place roll with smooth side up in pan. Repeat with remaining dough. Line the 3X4 in the pan.
Preheat oven to 350. Spray surface of rolls with oil, then place cling wrap over top. Let rise in warm place for 30-45 minutes, until dough has risen almost twice in size.
Bake for 15-18 minutes or until golden brown on top. Remove from oven, brush with melted butter. Lift rolls from pan and cool on cooling rack. |
This recipe for Soft, No Knead, Dinner Rolls is from