So I have been cooking but I just have not been in the mood to take photos so I can blog about it. In a bit of a funk but hopefully, it won't last long. Tom just celebrated his 26th birthday and according to Facebook, we have had his favorite orzo casserole, salmon, and some kind of veggie for the past three birthdays. No blog-worthy posts there. He likes bread though so I thought I would give this one a spin.
Here's the cast. Just noticed the egg was not present. Hmm.
A mixture of warm milk and warm water are put in a bowl along with the yeast, a tablespoon of sugar, and salt.
I forgot to add the salt during this step but I kind of don't like adding it to the yeast when it's proofing anyway. After five minutes it was nice and foamy.
I creamed the butter with the remaining sugar and added the salt now.
The egg was added next...
...followed by the yeast mixture.
Two and a half cups of the flour was added at this stage.
A smooth batter is formed.
At this point the paddle attachment is removed and the dough hook tags in.
The remaining flour is added in--it's supposed to be added in about a half cup at a time but I still missed that piece of instruction even though I read the recipe several times. I am literate, I swear!
The resulting dough is soft and rather sticky. I blasted a large bowl with nonstick spray, plopped the dough into it, flipped it over, then covered it with plastic wrap and sent it off to chill.
Around seven hours later, the dough had risen and was firm to the touch.
When I turned it out onto a lightly floured surface, I could see the nice air bubble action! I punched the dough down, then shaped it into a log.
The log is supposed to be about 15" long and I think I got close to that while maintaining a pretty uniform thickness.
Still, as I mentioned before, I am portion-challenged so instead of 15 pieces, I somehow ended up with 13. Oh well. Baker's dozen.
The dough is easy to shape. Lightly roll into a ball, then flatten into a disk. I kept the surface very lightly floured; more was really not necessary.
I pulled the edges up to the center, then flipped it over.
I cupped my hand over the dough and using the friction of the countertop, I made several circles to shape the dough into a ball. If you played with clay or Play-Doh as a child, this will be a snap.
The dough balls were placed in a greased pan, covered with a towel, and allowed to double in size--about 30 minutes.
Into a 375F oven for about 22 minutes--remember, my rolls were a bit large!
They were golden-brown on top and smelled really good!
I glazed them with melted butter and we ate them while they were still warm.
This is a very light and soft-textured roll--it was a lot airier than I expected. It definitely tastes better on the day it is made; by the next day it was dense and rather stale.
The guys all gave it a thumb's up and Luna enjoyed it, too! One of these days, we'll entice Layla to try!
Here's the promised link:
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