Butter Rich Rolls

Butter Rich Rolls

1 C. milk

1/2 C. butter, cut into pieces (use butter only)

 1/4 C. granulated sugar

2 eggs, at room temperature, lightly beaten

3/4 t. salt

4 C. bread flour

3 t. dry active quick-rising or bread yeast

1 T. water

1 egg white

In glass container in the microwave, heat milk and butter until butter is melted, about 1 minute on high.

Add warm milk, sugar, eggs, salt, bread flour and yeast to bread machine pan according to manufacturer’s instructions. Select dough cycle and press Start. When cycle is completed, remove dough from machine.

Divide dough into 16 pieces. Work with 1 piece at a time and keep the remainder covered.

Very lightly oil the counter. Work each piece of dough with fingertips and press into a circle 3 to 4 inches in diameter. It may be a little more puffed around the edges because it is pressed out from the center to the edges. Lift up the edge on each of the 4 quarters of the circle and pull together above the circle like a little purse. Now, press these edges tightly together to seal the seams. A little air pocket is being sealed in the center of the purse.

Lift up the dough purse, turn it over so the smooth bottom is on top and, with your thumb, push this sealed bottom up into a dome and squeeze to seal around your thumb, then ease your thumb out and seal the opening. Again, you are sealing some air in the roll.

Place roll, sealed-bottom down, on the counter, cup your hand over the roll, and gently roll the dough around in a circular motion. When you start, the dough is soft and not very elastic. Keep your hand cupped so you won’t press down on the roll, but work the dough simply by moving it in a counterclockwise motion until the dough tightens and becomes elastic. You want to end up with a smooth, tightly stretched dome. Repeat with remaining rolls.

Spray two 8-inch round cake pans with nonstick cooking spray. Place 8 rolls in each pan. Brush rolls with water, loosely cover with plastic wrap and allow to rise 30 to 40 minutes in warm, but not hot, place until almost doubled.

While rolls are rising, arrange oven rack in lowest position. Place baking stone (optional) on this rack. Preheat oven to 500° F. for 30 minutes, then reduce oven temperature to 350° F.

Make glaze by beating together water and egg white in a small dish. Brush rolls with glaze. Bake until well-browned, 20 to 30 minutes. Serve immediately.

Makes 16 rolls.


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