Monday, May 30, 2016

Buttery Flaky Rolls

Re-post from August 28, 2014 

I made these Buttery Flaky Rolls a week ago, and am already thinking about it again. If you love soft, fluffy and buttery rolls, then these would be a great recipe to try. Better still, get the book! This lovely recipe is from "Williams-Sonoma Home Baked Comfort" by Kim Laidlaw. I have tried three recipes from this book, and all are fabulous. And to think I almost did not get this book at the Big Bad Wolf sale last December, only got it during their second sale, a few weeks later. I have seen this book at the first sale, but thinking that I have way too many baking books, I thought I pass it on. But during the second sale, I could not help it! I just got to have it! And I am so glad I did. No matter what anyone says, one can never have enough of cookbooks! LOL! If cookbook makes you happy, go for it! That is, only when budget allows! And I have a long list ! :(

These dinner rolls are really good! Buttery and fluffy soft.

The dough is soft and a little sticky, but after the first rising, it is really easy to work with. Just flour your hands very lightly with flour and divide the dough into small balls. For constant size, use the weighing scale to divide the dough into 18 pieces. These dough balls rises really fast, with our hot humid weather, it takes only about 40 minutes. The best part of bread making for me is when the dough rises during proofing, bring a smile to me each time!

The rolls are baked in two 9" round pans, with 9 rolls per pan. According to the author, it can be baked as individual rolls, simply space the dough rounds on two parchment lined baking sheets and then let rise and bake as directed.

These rolls are really so soft and fluffy. It has a light salty buttery taste to it, as I've used salted butter, and with a hint of sweetness from the honey and sugar. These rolls are brushed with melted butter before the final proofing and again when the rolls are hot from the oven. So good! For those who are health conscious, you may skip it, but there's really not much butter used, only 3 tablespoons for 18 rolls, and it makes such a yummy soft buttery crust.

Good enough to eat it on its own. I had three rolls with a cup of coffee for my breakfast the next morning, and they are still as soft. A keeper recipe!

* notes : my changes listed in blue
Buttery Flaky Rolls
(adapted from "Williams-Sonoma Home Baked Comfort", Kim Laidlaw)
Makes 18 rolls
6 tbsp (3oz/90gm) unsalted butter (salted butter)
3 tbsp unsalted butter, melted and cooled
2 tsp dark honey
1 cup (8 fl oz/250ml) whole milk
1 package (2-1/4 tsp) active dry yeast
1 large egg, lightly beaten
3 cups (15 oz/470gm) all-purpose flour (bread flour)
2 tbsp sugar
1 tsp kosher salt (1/8 tsp sea salt)

In a small saucepan, melt the 6 tablespoons butter with the honey over low heat. Stir in the milk and gently warm the mixture to about 110F (43C). Pour into the bowl of a stand mixer. Stir in the yeast and let stand until foamy, about 10 minutes.
Stir in the eggs, flour, sugar, and salt. Attach the dough hook and knead the dough on medium speed for about 5 minutes. The dough will be very soft and sticky. Form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1-1/2 hours.
Generously butter two 9-inch (23-cm) round cake pans. Dump the dough onto a floured work surface. Divide the dough into 18 equal pieces, each about 1-1/2 ounces (45gm). (This is when a scale comes in handy!). Roll each piece into a ball and place 9 balls in each prepared pan, spacing them evenly. Brush the dough balls generously with 2 tablespoons of the melted butter. Cover loosely with plastic wrap and let stand until puffy, about 1 hour.
Position a rack in the middle of the oven and preheat to 375F (190C). Bake until the rolls are golden, about 18 minutes. Brush with the remaining 1 tablespoon melted butter as soon as they come out of the oven. Serve warm.

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