Thursday, March 19, 2009
This gem was a recipe from gourmet magazine. The rolls tasted awesome but I'm not to sure if I liked the technique very much.
2 tsp active yeast
1 tsp mild honey
2/3 warm cup milk
2 ½ cups flour
1 ¼ cups grated Parmigiano-Reggiano cheese
1 tsp salt
3 large eggs, divided
5 Tb butter, softened, cut into tablespoon-size pieces
1 Tb water
Stir together yeast, honey, and 1/3 cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk together flour (2 1/2 cups), cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 Tbsp at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
Scrape dough into center of bowl and sprinkle with remaining 2 Tbsp flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.
Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle.
Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then re invert and cool at least 20 minutes.
Here they are ready to go in the oven.
The part I didn't like was the butter at the end. I think if I do this again then next time I would maybe melt the butter and add it to the milk. I guess I have to figure out why they add it at the end. Does it do something to the dough? Does anyone know?