- 18 oz. (4 cups) all-purpose flour
- 1 package (2-1/4 tsp.) rapid-rise yeast
- 1/3 cup sugar
- 1 tsp. salt
- 1 cup milk
- 4 oz. (8 Tbs.) unsalted butter
- 3 large egg yolks
Directions
In a large bowl of an electric mixer, whisk together the flour, yeast,
sugar, and salt. Put the bowl in the mixer stand and fit it with the dough
hook.
In a small saucepan, heat the milk and butter, stirring until the butter
melts and the liquid is very warm, between 115 and 125 F.
Dump the warm milk-butter mixture and the egg yolks into the flour and mix
on medium-low speed until combined.
Increase the speed to medium high and
beat until the dough is smooth and shiny, about 8 min.
(If you don't have a stand mixer or electric mixer, you can make a well
with the dry ingredients, gradually add the wet, and then knead the dough
by hand until smooth and shiny.)
Remove the dough from the bowl, shape it into a neat ball, and then return
it to the bowl. Lightly grease the sides of the bowl and cover the top
securely with plastic. Let rise in a warm spot until doubled in size, about
45 min.
Lightly grease a 9x13-inch baking pan or dish. Turn the dough onto a clean
work surface (no need to flour; the dough is soft but not sticky) and
gently press to deflate.
Using a dough cutter, divide the dough into 16
equal pieces, each about 2 oz. (use a scale to be sure).
Put a piece of dough in your palm (again, no flour). With the edge of your
other palm (curved slightly), press gently but firmly on the dough,
rotating it repeatedly until it forms a smooth-skinned ball with a sealed
bottom.
Put the ball in the pan, sealed side down, and repeat with the
remaining dough.
Cover the pan with plastic and let the dough rise until almost doubled,
about 30 min.
Meanwhile, heat the oven to 375 F.
Remove the plastic and bake the rolls until they're puffed and browned, about 20 min.
Serve warm.
Yields 16 rolls.
TIP: You can make the dough and shape the rolls up to a day ahead of baking.
Take the recipe to the point where the rolls are shaped and in the pan but
not yet proofed and immediately refrigerate them. About half an hour before
you're ready to bake, transfer them to a warm place to let them proof until
almost doubled before baking them. |
