Ingredients
- Yield: 24 rolls
- Ingredients
- 5 to 6 cups (570 to 680 g) King Arthur
- Unbleached All-Purpose Flour
- 1/4 cup (37 g) dry milk
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast
- 2 teaspoons salt
- 2 tablespoons unsalted butter, at room
- temperature
- 2 cups (480 ml) warm water
- Preparation
Preparation
Step 1
1. Measure 5 cups (570 g) of the flour into a medium bowl and add the milk, sugar, yeast and salt. Cut the
butter into small pieces and stir into the dry ingredients.
2. Pour the warm water into the mixture and beat to blend well.
3. Stir in the remaining flour gradually, as needed, until the dough forms a shaggy mass.
4. Turn the dough out onto a lightly floured surface. To knead the dough, fold the far edge toward you, and
then press into the dough with the heels of your hands and push away. After each push, rotate the dough
90 degrees. Repeat this process in a rocking motion for 8 to 10 minutes. If the dough sticks, sprinkle the
kneading surface lightly with flour. The dough should become soft and elastic.
5. Allow the dough to rise in a lightly greased bowl, covered with plastic wrap, until it has doubled in bulk,
about 1 hour at room temperature.
6. Turn the dough out onto a lightly floured surface. Gently de-gas the dough and divide into 24 pieces.
7. Form into the desired shapes and place on a parchment-lined baking sheet.
8. Cover the rolls loosely with plastic wrap and allow to rise until nearly doubled, about 30 minutes.
9. Preheat the oven to 375 F (190 C) for 15 to 20 minutes and place a baking rack in the middle of the oven.
10. Bake the rolls until the crust is golden brown and the rolls feel light for their size, 15-20 minutes. Cool on a
wire rack.
11. For pull-apart rolls, divide the dough into 24 pieces. Round the rolls and space them evenly in 2 greased
8-inch (20-cm) square baking pans or 3 greased 8-inch (20-cm) round baking pans.