Cloverleaf Rolls (NYT)
adapted from NYT and here
2 1/4 t active dry yeast
2 T sugar, divided
1/2 c warm whole milk
6 T butter & more for the pan, divided
2 c flour
1 t kosher salt
1 large egg
sea salt or kosher salt, for sprinkling
1. Stir yeast and 1 t sugar into milk. Set aside until foamy, about 5 min. Melt 4 T butter. In bowl of a stand mixer with dough hook attached, combine remaining sugar, flour and salt. With mixer on low, add yeast mix and egg; knead until dry ingredients have been incorporated and dough is smooth, about 5 – 10 min. Carefully add melted butter (the dough will slosh around in the butter for a few min but will eventually absorb it all) and continue to knead dough until smooth, increasing speed to medium, another 5 – 10 min. Dough will be shiny and elastic; if it’s at all sticky, scrape down sides of bowl and gather dough into a neat ball (no need to add extra flour).
1. Stir yeast and 1 t sugar into milk. Set aside until foamy, about 5 min. Melt 4 T butter. In bowl of a stand mixer with dough hook attached, combine remaining sugar, flour and salt. With mixer on low, add yeast mix and egg; knead until dry ingredients have been incorporated and dough is smooth, about 5 – 10 min. Carefully add melted butter (the dough will slosh around in the butter for a few min but will eventually absorb it all) and continue to knead dough until smooth, increasing speed to medium, another 5 – 10 min. Dough will be shiny and elastic; if it’s at all sticky, scrape down sides of bowl and gather dough into a neat ball (no need to add extra flour).
2. Cover bowl with plastic wrap or a bowl cover and set aside to rise in a warm place until doubled, about 1 – 2 hours. Butter a standard 12 cup muffin tin. Gently tip dough out onto a work surface (I use a large cutting board). You shouldn’t need flour at this point. Divide dough into 12 equal pieces. Work with one piece at a time and keep the other pieces covered. Divide each piece into 3 equal pieces, roll each piece into a tight ball and place into 1 cup. Do the same with the rest of the dough, until all the muffin cups are filled. Cover tray lightly with plastic wrap and set aside to double again, about 45 min – 1 hour. The dough should look puffy and spring back slowly when pressed gently.
3. Heat oven to 375 F. Melt remaining 2 T butter. Remove plastic wrap and without deflating dough, gently brush rolls with butter. Bake until puffed and golden, about 10 – 12 min. Remove, brush with more butter and sprinkle with sea salt. Serve warm.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
No comments:
Post a Comment