| Cuisine: American | Type: Bread | Serves: 24 rolls |
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Source:
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Bobby Flay |
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Attributes:
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Comments:
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I find that I need quite a bit more than 6 cups of flour to get a good dough. |
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Serving Suggestions:
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Ingredients:
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1-1/2 cups milk 1 stick unsalted butter, but into pieces, plus more for brushing 1/2 cup sugar 1 package active dry yeast (2-1/4 teaspoons) 1/2 cup warm water 3 large eggs, lightly beaten 1-1/2 tsp. salt 6 cups all-purpose flour |
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Instructions:
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1. Place milk in a small saucepan and bring to a simmer. Remove from heat, stir in butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add remaining flour. 1/2 cup at a time and stir until a smooth ball forms. 2. Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes*. Place on a large parchment-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes. 3. Preheat oven to 350°F. Bake 20 minutes or until golden brown. Brush with melted butter before serving. * You can roll into individual rolls, about egg-sized, or make smaller rolls and combine 3 of those in muffin pan instead of side-by-side on a sheet pan. |
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Related recipes:
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None |
2017-11-22