This recipe makes 12 rolls.
Ingredients:
- 1 Egg (for Egg wash)
- Water, lukewarm, 120 degrees Fahrenheit (163 grams or 3/4 cup)
- Granulated sugar (26 grams or 2 Tbsp.)
- Non-fat dry milk (13 grams or 3 Tbsp.)
- Melted butter (13 grams or 1 Tbsp.)
- Canola oil (13 grams or 1 Tbsp.)
- Bread or all-purpose flour ( 272 grams or 2 cups plus 2 Tbsp)
- Kosher salt (5 grams or 1 1/2 Tsp.)
- Yeast -- instant, rapid rise, bread machine, 5 grams or 1 ½ Tsp.
Preparation:
Egg Wash: Beat 1 egg with 1 egg yolk and 1/4 Tsp. each of salt and sugar. Whisk very well, let sit 10 minutes and use to brush on rolls before baking.
- In large bowl, or electric mixer bowl, combine the water, canola oil, non-fat dry milk and sugar. Stir well to dissolve.
- Combine the flour, yeast and salt, whisking to evenly disperse the yeast. Add the flour-salt mixture to the bowl of water all at once, stir with a stiff spoon to incorporate. If using a mixer, let mix with a dough hook for about 5 minutes or until a smooth dough forms. If hand mixing, once flour is incorporated turn dough out onto a lightly floured table, and knead for about 8 minutes until smooth.
- Place the dough in a large, oiled bowl, cover, and let rise in a warm location until doubled in volume, about 45 minutes depending on temperature.
- Spray a 12 hole muffin/cupcake pan generously with vegetable spray. Punch down dough to flatten it, and divide the dough into 12 equal portions, 1 1/2 oz. or 42 grams each. Cover the dough portions with lightly vegetable sprayed plastic wrap so they won’t dry out as you shape. By eye, divide 1 portion of dough at a time into 3 small pieces. Roll each piece in your hands into a smooth round ball. Place 3 balls in each muffin tin side by side, not stacked. Repeat with the other 11 portions.
- Loosely cover the muffin tin with the sprayed plastic wrap and let sit in a warm area for about 45 minutes or until puffy and risen to near the top of the muffin pan.
- Preheat your oven to 350 degrees Fahrenheit. Use convection feature if available.
- Lightly brush egg wash onto the tops of the risen rolls, being careful not to have excess egg puddling up or deflating the rolls. Decorate the tops if desired with poppy seeds, sesame seeds, etc.
- Place in the preheated oven for about 15 minutes or until evenly golden brown. Let sit for 10 minutes before carefully unmolding. Brush tops with melted butter and sprinkle with coarse salt if desired. Place in a napkin lined basket. Great served with lightly salted whipped butter or honey butter. Enjoy and Happy Thanksgiving!
Lincoln Culinary Institute’s Website: www.lincolnculinary.edu
