Prep Time1 hr 40 minsCook Time25 minsTotal Time2 hrs 5 mins
INGREDIENTS
1 cup whole milk, warm but not hot to the touch
½ cup warm water
½ stick butter, melted
¼ cup sugar
1 packet, yeast
4 cups flour, more for dusting
1 ½ tsp salt
2 eggs, room temperature
DIRECTIONS
1In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
2Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy. If it doesn't foam, the yeast, is dead, try another packet.
3In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
4Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
5Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
6Divide the dough into 16 equal balls, roughly the size of tangerines.
7Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
8Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
9Preheat the oven to 375˚F (190˚C).
10Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt, if desired.
11Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
Ingredients
1 cup whole milk, warm but not hot to the touch
½ cup warm water
½ stick butter, melted
¼ cup sugar
1 packet, yeast
4 cups flour, more for dusting
1 ½ tsp salt
2 eggs, room temperature
Directions
1In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.
2Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy. If it doesn't foam, the yeast, is dead, try another packet.
3In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.
4Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.
5Punch down the dough, then turn out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.
6Divide the dough into 16 equal balls, roughly the size of tangerines.
7Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.
8Place the rolls on a parchment paper-lined baking sheet. Cover with plastic wrap and let rise for 30 minutes.
9Preheat the oven to 375˚F (190˚C).
10Beat the remaining egg in a small bowl. Uncover the rolls and brush with the egg wash. Lightly sprinkle the rolls with sea salt, if desired.
11Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.
Fish Food