Buttery Dinner Rolls
Fresh from the oven, warm rolls make any dinner extra special.
Active Time: 30 minutes Total Time: 2 hours 20 minutes
Makes 12 rolls
1
⁄
3
cup whole milk
6
tablespoons unsalted butter
3
tablespoons granulated sugar
1¾
teaspoons active dry yeast
3
tablespoons warm water (105°F–110°F)
1
egg, lightly beaten
3
cups bread flour
¾
teaspoon kosher salt
egg wash (1 large egg and 1 tablespoon water, whisked
together)
1. In a small saucepan combine the milk, butter and sugar. Warm over
low heat until the butter is melted. Remove from heat and set aside
to cool to room temperature.
2. Dissolve the yeast in the warm water. Let stand 5 minutes, or until
mixture is foamy. Combine with cooled milk mixture and beaten egg.
Put the flour and salt in the work bowl of a food processor fitted with
the dough or metal chopping blade and process for 10 seconds.
With the machine running, slowly add all the combined liquids
through the feed tube and process until a dough ball forms. Continue
processing 45 seconds to knead the dough. Shape the dough into a
smooth ball, and put it in a clean mixing bowl and cover with plastic
wrap. Let rise in a warm place until the dough has doubled in size,
about 60 minutes.
3. Lightly butter a 9-inch round baking pan. Punch the dough down
and then divide into 12 equal pieces (about 2 ounces each). Roll into
smooth rounds and arrange in the prepared pan. Put the pan in the
oven, with the rack in the lower rack position. Set to Steam at 100°F
for 25 minutes to proof.
4. Remove from oven and lightly brush the proofed rolls with egg wash.
Return to oven and set to Bread at 375°F for 25 minutes to bake.
Rolls should be golden brown and have an internal temperature of
190°F.
5. Remove rolls from the pan and cool slightly before serving.
Nutritional information per roll:
Calories 172 (31% from fat) • carb. 26g • pro. 4g
• fat 6g • sat. fat 4g • chol. 16mg • sod. 102mg
• calc. 12mg • fiber 1g
Rustic Italian Bread
Active Time: 15 minutes Total Time: 3 hours 5 minutes
This airy and crusty loaf proves that making artisanal-style bread
at home has never been easier.
Makes 1 round loaf (about 16 servings)
1¾
teaspoons active dry yeast
¾
teaspoon granulated sugar
1
cup warm water (105˚F–110˚F)
3
cups bread flour
1
⁄
3
cup wheat bran
31
