1/2 cup low-fat milk
1/4 cup sugar
2 teaspoons salt
3 tablespoons butter
3 packages active dry yeast (2 tablespoons + 3/4 teaspoons)
1 1/2 cup warm water
4 1/2 cups (600 grams) + 1/2-1/1/2 cups (<200 grams) all purpose flour.
Heat milk, sugar, salt, and butter over low heat until butter is melted and sugar dissolves.
Dissolve yeast in warm water in mixing bowl. Add 4 1/2 cups flour and lukewarm milk mixture. Mix with dough hook for 1 minute at speed 2.
Add remaining flour 1/2 cup at a time and mix about 2 minutes until dough cleans the side of the bowl. Continue about 2 minutes more until dough is smooth and elastic.
Place dough in oiled bowl, turning to oil top. Cover and let rise in warm place about 15 minutes. Turn dough on lightly floured surface. Shape as desired and cover. Cut into 24 balls or strips and roll up. Let rise 15 minutes at 90 degrees F. Bake at 425 degrees F until golden brown, about 12 minutes. Cool on wire racks.
Notes:
The KitchenAid mixer manual does this as a modification of the basic white bread recipe. I find it easier to have it all modified in one place.
24 balls on a half baking sheet make fairly tall dinner rolls. The curlicue version need two half sheets to spread out properly.
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