0 recipes from contoocook and beyond


3 tbsps. warm water (l05-ll0)
l pkg. dry yeast )2-l/2 tsp.)
3 tbsps. sugar
l stick butter
l cup whole milk
2 cups bread flour
l-l/2 tsp. salt
l-l/2 to 2 cups flour
l large egg, lightly beaten with 2 tsp. water
about l tbsps.poppy seeds
Stir together warm water, yeast & l tbsps. sugar in a small bowl until yeast is dissolved then let stand until foamy, about 5 mins. Melt 3/4 stick butter in small saucepan. then add milk and heat to lukewarm. Stir together yeast mix, remaiing 2 tbsps. sugar, butter mix, bread flour and salt in a bowl with a wooden spoon until combined well, then stir in l-l/2 cups flour or enough to make a slightly sticky dough. Butter a large bowl. Knead dough on lightly floured surface kneading in more flour as needed to keep dough from sticking until smooth and elastic aobut l0 mint.(dough will still be slightly sticky). Form dough into a ball and put in buttered bowl turning to coat. Let dough rise bowl covered tightly with plastic wrap in a draft free place at warm room temp. until doubled in bulk about l hr. Make rolls: butter l8 muffin cups with remainign 2 tbsps. butter. Turn out dough onto lightly floured surface and divide into thirds. Working with l piece at a time (keep remaining portions covered with plastic wrap) cut off tablespoon pieces of dough and form pieces into balls. Put 3 balls into each buttred muffin cup. Let rolls rise loosely covered with a kitchen towel (not terry cloth) in draft free place at warm room temp until almost doubled in buylk, 30-40 mins. While rolls rise put oven rack in middle position adn heat oven 400. Brush rolls lightly with egg wash and spirnkle with seeds. Bake until golden, l5-20 mins. Serve warm
Rolls can b e baked l day ahead and cooled completely then kept, wrapped well in foil at room temp. Reheat in foil in heated 350 oven l5-20 mins.
Yield: l8 rolls Gourmet Magazine Nov. 2003

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