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Breads, Dough's |
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INGREDIENTS:
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3
tbs warm water (105–110°F)
3 tbs sugar
1/4 -oz package active dry yeast (2 1/2 tsp )
1 stick unsalted butter
1 cp whole milk
2 cp s bread flour
1 1/2 tsp salt
1 1/2 to 2 cps all-purpose flour
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DIRECTIONS:
Stir
together warm water, 1 tbs sugar, and yeast in a small bowl
and let stand until foamy, about 5 minutes.
Melt 3/4 stick butter in a small saucepan. Add milk and heat to
lukewarm. Stir together yeast mixture, remaining 2 tbs s
sugar, butter mixture, bread flour, and salt in a bowl with a
wooden spoon until combined well, then stir in enough all-purpose
flour to make a slightly sticky dough that forms a ball.
Butter a large bowl. Knead dough on a lightly floured surface,
kneading in more all-purpose flour if dough is too sticky, 10
minutes, or until smooth and elastic but still slightly sticky.
Form into a ball and put in buttered bowl. Turn to coat with
butter, then let rise in bowl, covered with plastic wrap, in a
warm place 1 hour, or until doubled in bulk.
Butter a 13- by 9-inch baking pan. Divide dough into 20 equal
pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan
and let rise, covered loosely, in a warm place 45 minutes, or
until almost doubled in bulk. Make a deep crease down center of
each row of rolls using length of a floured chopstick or side of a
ruler. Let rolls rise, covered loosely, 15 minutes.
Preheat oven to 375°F.
Melt remaining 2 tbs s butter and cool slightly. Brush tops
of rolls with butter and bake in middle of oven until golden, 20
to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out
onto rack and cool to warm.
Cooks' note:
• You can make rolls 1 day ahead and keep, wrapped well in foil,
at room temperature. Reheat in foil in a preheated 375°F oven 15
to 20 minutes.
Yields: 20 Servings |
