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Category: BREADS
Prep Time: Cook Time: Total Time:
2 cups whole milk
3 Tbsp granulated sugar
1 1/2 tsp salt
4 Tbsp unsalted butter, room temperature,
plus more for bowl and baking sheets
1 envelope active dry yeast (1 Tbsp)
1/4 cup warm water (110 degrees)
5-6 cups all purpose flour, plus more for
dusting
Rosemary leaves for garnish
Bring milk, sugar, salt and 2 Tbsp butter to a simmer in a large saucepan, stirring until sugar and salt have dissolved abd butter has melted. Remove from heat, and let cool to 110 degrees.
Meanwhile, sprinkle yeast over warm water in a small bowl, and let stand until foamy, about 5 minutes. Stir into milk mixture. Add 5 cups flour and stir until a stiff dough forms (if dough is too sticky, add more flour, 1/4 cup at a time).
Turn out dough on a lightly floured work surface, and knead until smooth. Transfer to a large buttered bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
Divide dough into 24 pieces. Roll each piece into a smooth ball. Space 2 inches apart on buttered baking sheets, and cover each with a towel. Let rise until double in size, 45 minutes to 1 hour.
Preheat oven to 400 degrees. Melt remaining 2 Tbsp butter and lightly brush on top of rolls. Decorate with rosemary if desired. Bake until golden brown, 10 to 15 minutes. Let cool on sheets on wire racks. Rolls can be stored in an airtight container for up to 2 days.
makes 2 dozen
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Category: BREADS
Prep Time: Cook Time: Total Time:
2 cups whole milk
3 Tbsp granulated sugar
1 1/2 tsp salt
4 Tbsp unsalted butter, room temperature,
plus more for bowl and baking sheets
1 envelope active dry yeast (1 Tbsp)
1/4 cup warm water (110 degrees)
5-6 cups all purpose flour, plus more for
dusting
Rosemary leaves for garnish
Bring milk, sugar, salt and 2 Tbsp butter to a simmer in a large saucepan, stirring until sugar and salt have dissolved abd butter has melted. Remove from heat, and let cool to 110 degrees.
Meanwhile, sprinkle yeast over warm water in a small bowl, and let stand until foamy, about 5 minutes. Stir into milk mixture. Add 5 cups flour and stir until a stiff dough forms (if dough is too sticky, add more flour, 1/4 cup at a time).
Turn out dough on a lightly floured work surface, and knead until smooth. Transfer to a large buttered bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free place until doubled in size, about 2 hours.
Divide dough into 24 pieces. Roll each piece into a smooth ball. Space 2 inches apart on buttered baking sheets, and cover each with a towel. Let rise until double in size, 45 minutes to 1 hour.
Preheat oven to 400 degrees. Melt remaining 2 Tbsp butter and lightly brush on top of rolls. Decorate with rosemary if desired. Bake until golden brown, 10 to 15 minutes. Let cool on sheets on wire racks. Rolls can be stored in an airtight container for up to 2 days.
makes 2 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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