INGREDIENTS:
- 14½ ounces bread flour
- 6½ ounces warm (90°F) milk
- 2 eggs, room temperature
- 1½ ounces sugar, less or more to taste
- 2 teaspoons kosher salt
- 1¼ teaspoons instant yeast
- 5 ounces butter, room temperature
- egg wash, optional
INSTRUCTIONS:
- In the bowl of a standing mixer with the dough hook attached, mix all the ingredients except egg wash on first speed for 5 minutes. Increase to second speed and mix for 8 minutes. Transfer dough into a container, cover with plastic wrap and leave on the kitchen counter for 1 hour. Refrigerate overnight.
- Remove dough from refrigerator and scale into 1½ ounce pieces, shape into balls, cover lightly, and let rest for 15 minutes. Flatten each ball and fill with half a tablespoon of preferred filling. Gather the edges and pinch to close. Place each filled ball seam-side down on paper-lined cupcake pans . Cover with plastic wrap and let rise for 1 hour to 1½ hours. Bake in a preheated 350°F oven for 20 to 25 minutes or until tops of the rolls are golden brown. These are best eaten while still warm. Rewarm leftover rolls in a preheated 325°F oven for 5 to 8 minutes.
Source : oggi
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