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Ingredients
- 1 1/4 c. whole milk
- 2 tbsp granulated sugar
- 1 pkg rapid-rise yeast
- 1 large egg, beaten lightly
- 3 1/2 c. unbleached all-purpose flour, plus extra for work surface and dusting rolls
- 1 1/2 tsp table salt
- 8 tbsp unsalted butter, cut into 8 pieces and softened
Details
Servings 2
Preparation
Step 1
1. Adjust oven rack to low position and heat oven to 200 degrees. Once oven reaches 200 degrees, maintian oven temperature 10 minutes, then turn off oven heat.
2. Microwave milk and sugar in microwave-safe measuring cup or bowl at full power until warm (about 95 degrees). (Alternately, heat milk and sugar in small saucepan over medium heat until warm; remove from heat). Whisk to dissolve sugar. Sprinkle yeast over surface of liquid, cover with plastic wrap, and set aside for 10 minutes to soften yeast. Whisk egg into milk mixutre, dissolving yeast.
3. Combine flour and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 15 seconds. With mixer running, add milk mixture in steady stream; mix on low speed until flour is just moistened; about 1 minute. With mixer running, add butter one piece at a time; increase speed to medium andbeat until combined and dough is scrappy, about 2 minutes. Replace paddle with dough hook and knead dough until smooth but still sticky, about 4 minutes. Scrap dough out onto work surface. Knead by hand until very smooth and soft, but no longer sticky, about 1 minute; do not add more flour. Transfer dough to large bowl, cover with plastic wrap, and place in warm oven until dough doubles in bulk, about 45 mins.
4. Line 2 rimmed baking sheets wtih parchment paper. Punch down dough, replace plastic wrap, and let dough rest 5 minutes. Turn dough onto lightly floured work surface and follow instructions for forming rolls.
After formed, transfer rolls to baking sheets, then cover each with clean kitchen towels and let rise until almost doubled in buld, 20 to 30 minutes. Remove towels and (without pressing on teh rolls) wrap baking sheets tightly with greased plastic wrap. Freeze rolls until solid, about 6 hours; transfer to large zipper-lock bag and greeze for up to 1 month.
5. When readh to bakd rolls, adjust oven racks to upper and lower middle positions; heat oven to 375 degrees. Place frozen rolls on 2 parchment lined rimmed baking sheets; let stand at room temperature for 30-405 minutes. Bake until golden brown, about 15 mins., rotating baking sheets front ot bakc and switching positions from top to bottom halfway through baking time. Transfer rolls immediately to wire rack; cook 5 mis. and serve.
Forming rolls: Lightly flour work surface, and pat dough into 9" square. fold dough into thirds, folding upper 3 inches down and lower 3 inches up. Pinch together edges to seal.
2. Using the side of your outstretched hand firmly press an indentation along the length of the dough.
3. Fold and roll upper sealed edge of dough toward center indentation, pressing firmly with your fingertips to seal.
4. Pull the upper edges of teh dough down over the thick portion to meet the seam, pressing with your fingertips to seal. Repeat 5 or 6 times. The dough will lengthen and form a taut, narrow cylinder about 17 inches long.
5. Dust with flour, then roll the dough seam-side up and pinch firmly to seal.
6. Press an indentation into the length of the dough along the seam with the side of your open hand. Repeat steps 4 and 5 to form a long, taut cylinder.
7. Gently stretch and roll teh dough cylinder until it measures 36 inces long and about 2 1/2 inches wide.
8. Holding the bench scraper at a 45 degree angle to the cylinder, lop off one end. Cut triangular-shaped rolls along dough, alternating the scraper 45 degrees to right and left (triangle shape). You should get 24 rolls.
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