| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
12 |
Servings |
INGREDIENTS
| 1/2 |
pk |
Dry yeast |
| 1 |
tb |
Sugar |
| 1/4 |
c |
Warm water |
| 3/4 |
c |
Milk; scalded and cooled to lukewarm |
| 1 |
ts |
Salt |
| 1/4 |
c |
Unsalted butter; melted |
| 3 |
c |
All-purpose flour, (approx.) |
INSTRUCTIONS
COMBINE YEAST, 1/2 the sugar, and the water in the large bowl of an
electric mixer. Let stand until bubbly, about 5 minutes. Add the milk, the
remaining sugar, salt and 1/2 the butter. On low speed, add 3/4 cup flour.
Beat at medium speed for 3 minutes. On low speed, add the remaining flour,
1/2 cup at a time, until a soft dough is formed. Turn out on a lightly
floured board and knead, adding more flour, if necessary, until smooth and
elastic, 8-to-10 minutes. Transfer to a lightly buttered bowl, turning to
coat the dough. Cover and let stand in a warm place until doubled in
volume, about 1 hour. Punch down the dough and turn out on a floured board.
Let rest for 5 minutes. Roll out the dough 1/2-inch thick and cut into
3-inch rounds. Make a crease at the middle of each round with the back of a
knife. Brush lightly with the remaining butter. Fold the dough over and
gently press the edges together. Place the rolls 2 inches apart on
ungreased baking sheets. Cover with flour-rubbed dish towels and let rise
in a warm place for 35 minutes. Preheat oven to 425F. Bake until golden
brown, 12-to-15 minutes.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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