1 cup milk
1 tsp. active dry yeast
1 tsp. salt
¼ cup sugar
½ cup butter, softened
2 eggs, divided
3½ to 4 cups flour
Directions:
Microwave milk, uncovered, until warm (100̊ to 110̊), about 20 seconds at full power. Put in bowl of a stand mixer or a large bowl. Stir in yeast, salt and sugar. Let stand 5 minutes. If using a stand mixer, attach dough hook and with mixer on low, stir in butter and 1 egg. Add flour, ½ cup at a time until a stiff dough forms and pulls away from sides of bowl. If mixing by hand, stir in butter and 1 egg. Stir in flour, ½ cup at a time until incorporated; then turn out onto a floured work surface and knead until a stiff dough forms.
Put dough into a greased bowl and turn to coat. Cower with a kitchen towel or plastic wrap and let sit until doubled in bulk, about 1½ hours. Meanwhile, butter two large baking sheets and set aside.
Punch down dough and turn it onto a floured work surface. Knead a few times, adding more flour if necessary to keep dough from sticking. Form dough into one of the shape variations or divide into 24 pieces, roll into 10-in. ropes and coil into flat spirals or pretzel shapes, then pinch ends in place (work with 1 piece at a time, keeping other pieces covered).
Put shaped rolls on baking sheets. Cover with plastic wrap or foil and set directly in freezer. As soon as they’re completely frozen, you can remove rolls from baking sheets and store in reseal able freezer bags.
Remove rolls from freezer about 2 hours before you plan to bake them. Arrange on greased baking pans about 1 in. apart. Cover loosely with a kitchen towel and set in a warm (about 80̊) place to thaw and rise until almost doubled in size, 1½ to 2 hours. Meanwhile preheat oven to 350̊.
In a small bowl, beat remaining egg with 2 tbsp. water. Brush rolls with egg wash and bake until brown, about 29 minutes, rotating pans halfway through baking time to ensure even baking. Cool on wire racks. Serve warm or at room temperature.
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