 |
Prep Time: 35 Minutes Cook Time: 300 Minutes |
Ready In: 335 Minutes Servings: 8 |
|
2009 issue of Gourmet Magazine - these rolls are to die for. Ingredients:
2 teaspoons active dry yeast |
1 teaspoon sugar |
2/3 cup of warm milk, divided |
2 1/2 cups all-purpose flour |
1 1/4 cups grated parmigiano-reggiano cheese (with a rasp) |
1 teaspoon salt |
3 eggs |
5 tablespoons butter, cut into tablespoon pieces and softened |
1 tablespoon water |
Directions:
1. Stir together yeast, sugar and 1/3 cup of warm milk in mixer bowl and let stand until foamy, about 5 minutes (if mixture doesn't foam, start over with new yeast).
2. Wisk together flour, cheese, and salt, then mix into yeast mixture along with remaining 1/3 cup of milk at a low speed.
3. Increase speed to medium once flour is incorporated, and beat in two eggs, scraping down sides of bowl occasionally until a very softr dough forms (about 3 minutes).
4. Beat in butter until dough is elastic (approx. 2 minutes), dough will be very sticky!
5. Scrape down bowl, cover with plastic wrap and a kitchen towel and let rise in at a warm room temperature until doubled (1 1/2 - 2hrs).
6. Punch down dough (do not knead), and turn out on a floured surface. Cut into 12 equal pieces, and roll each into a ball.
7. Arrange balls 1 inch apart in a buttered 9-by-2 inch round cake pan, and cover with a kitchen towel (not terry cloth).
8. Let dough rise in a draft-free place at a warm room temperature until doubled and dough fills pan, 1-1/12 hrs.
9. Preheat oven to 375*F with rack in middle.
10. Wisk together remaining egg with water and brush on tops of rolls (you will have left over egg wash). Bake until deep golden brown, 20 to 25 minutes.
11. Loosen edges of rolls pan when the come out of the oven, then let cool for several minutes before serving.
|
|