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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 24 |
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To dress up everyday Dinner Rolls (recipe at right), our Test Kitchen brushes herbed butter over the dough, then forms accordion rolls. The aroma while baking is incredible! Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1 teaspoon plus 1/3 cup sugar, divided |
1-1/4 cups warm 2% milk (110° to 115°) |
1/2 cup butter, melted |
2 eggs |
1-1/2 teaspoons salt |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons butter, softened |
1 teaspoon italian seasoning |
1 egg white, beaten |
Directions:
1. In a large bowl, dissolve yeast in warm water with 1 teaspoon sugar. Add milk, melted butter, eggs, salt, 3 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; place on a lightly floured surface. Divide into four portions. Roll each portion into a 14x6-in. rectangle. Combine softened butter and Italian seasoning; spread over dough.
4. Score each rectangle widthwise at 2-in. intervals. Using marks as a guide, fold dough accordion-style back and forth along score lines. Cut folded dough into six 1-in. pieces. Place pieces cut side down in greased muffin cups. Cover loosely with plastic wrap. Refrigerate for 8 hours or overnight.
5. Preheat oven to 375°. Uncover and let stand at room temperature 10 minutes before baking. Brush with egg white. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
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