We have wanted to do that video for a long time and it is quick, easy and very much so delicious. The rolls are buttery and soft and go well with any mill.
Ingredients:
- 1 cup (250ml) milk, warmed to about 110°F
- 2 teaspoons dry yeast
- 2 Tablespoons sugar
- 1 egg
- 1/4 cup (60g) unsalted butter, softened to room temperature and cut into ¼” pieces
- 1 (5g) teaspoon salt
- 3 cups (375g) all-purpose flour or bread flour
Recipe:
- Preheat the oven to 375 F
- Into a large bowl or a stand mixer, whisk the warm milk, yeast, and sugar together. Cover and allow to sit for 5 minutes till the yeast have diluted into the milk
- Add the egg, butter, salt, and whisk together
- Add the flour and mix with a wooden spoon or with the dough hook in a mixer
- Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes
- Lightly oil a large bowl with oil or nonstick spray and place the dough for its first rise. Let it rest for 1 to 2 hours or until it has doubled in size
- Grease a baking pan ( metal or ceramic ) or muffin tray where the rolls will rise and be baked.You can also bake the rolls in a cast iron skillet or on a lined baking sheet
- Cut the dough into 45g or 1.5oz portions and roll the dough by hand. See video
- For more soft rolls, place all the roll right next to one another. For individual rolls, place them apart or in a muffin tray. Once shaped, cover rolls with a clean kitchen towel. Allow to rise till doubled in size, about 1 hour
- Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through
- Take out of the oven, remove from the pan and let them cool off on a wire rack
- Will keep well in a sealed container at room temperature for up to 3 days or in the fridge for 5 to 6 days.
Bon Appeétit,
Antoine and Zach Cantarel
