Monday, August 2, 2010
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Soft Dinner Rolls
2 1/2 tsp dry yeast
1 cup( 250 ml) milk
4 tbsp unsalted butter, melted
2 tbsp sugar
2 eggs, beaten
4 cups ( 560gms) unbleached flour
For egg wash
1 egg yolk beaten with 1 tbsp milk
Heat milk till lukewarm. Dissolve the yeast and sugar in half cup of milk( 125ml) and rest aside for 15 mins until yeast reacts and rise.
To the other half cup of milk, add melted butter and beaten eggs, mix well until everything is well combined.
Sieve flour with salt, make well in the center pour both the dissolved yeast and butter mixed with milk mixture. Knead the flour until smooth and elastic.
( If the dough is too sticky, add 1tbsp of flour at a time and knead. Do not add too much of flour, as the dough should be soft, not dry and hard).
Place the dough in a greased bowl and cover with wet towel, rest aside for 1 1/2 hour until the dough doubles in size.
After 1 1/2 hour punch down the dough and transfer to working surface( cleaned kitchen table), and knead again for 10 mins.
Shape the dough into bow-knot rolls or snail rolls or the shape you desire.
Place the shaped dough on buttered baking tray or buttered baking sheets and cover with wet towel. Set aside for 30 mins, proof until doubled in size.
Preheat oven to 425°F/220°C, brush each roll with egg wash and bake for 15 to 20 mins until golden.
Cool the dinner rolls on wire rack and wrap them in napkins to keep them warm.
Ultimate Bread Book
Eric Treuille and Ursula Ferrigno
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