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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Active time: 45 min Start to finish: 3 hr. Ingredients:
3 tablespoons warm water (105-110°f) |
3 tablespoons sugar |
1/4-oz package active dry yeast (2 1/2 teaspoons) |
1 stick unsalted butter |
1 cup whole milk |
2 cups bread flour |
1 1/2 teaspoons salt |
1 1/2 to 2 cups all-purpose flour |
Directions:
1. Stir together warm water, 1 tablespoon sugar, and yeast in a small bowl and let stand until foamy, about 5 minutes.
2. Melt 3/4 stick butter in a small saucepan. Add milk and heat to lukewarm. Stir together yeast mixture, remaining 2 tablespoons sugar, butter mixture, bread flour, and salt in a bowl with a wooden spoon until combined well, then stir in enough all-purpose flour to make a slightly sticky dough that forms a ball.
3. Butter a large bowl. Knead dough on a lightly floured surface, kneading in more all-purpose flour if dough is too sticky, 10 minutes, or until smooth and elastic but still slightly sticky. Form into a ball and put in buttered bowl. Turn to coat with butter, then let rise in bowl, covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk.
4. Butter a 13- by 9-inch baking pan. Divide dough into 20 equal pieces and roll into balls. Arrange evenly in 4 rows of 5 in pan and let rise, covered loosely, in a warm place 45 minutes, or until almost doubled in bulk. Make a deep crease down center of each row of rolls using length of a floured chopstick or side of a ruler. Let rolls rise, covered loosely, 15 minutes.
5. Preheat oven to 375°F.
6. Melt remaining 2 tablespoons butter and cool slightly. Brush tops of rolls with butter and bake in middle of oven until golden, 20 to 25 minutes. Let rolls cool in pan on a rack 5 minutes. Turn out onto rack and cool to warm.
7. Cooks' note: You can make rolls 1 day ahead and keep, wrapped well in foil, at room temperature. Reheat in foil in a preheated 375°F oven 15 to 20 minutes.
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