Super Fluff Bread Rolls Part 1 3 packages yeast (not rapid or instant) 2 cups hot water (Tap is best) ½ cup White Sugar Combine into mixer bowl on medium with whisk attachment and allow to run until yeast is incorporated, about 2 minutes. Part 2 4 cups bread flour 1 tablespoon sea salt 1 stick salted butter, melted 6 tablespoons milk 3 eggs Combine in a separate bowl with flour on bottom and liquid in the center. When the yeast mixture has created an inch or so of foam on top add the ingredients from Part 2 to the mixer bowl with the dough hook attachment. Mix on low to combine and add up to 5 additional cups of flour (usually more like three) to create a slightly tacky dough. Push the dough off the dough hook regularly to prevent it climbing the hook. When the dough starts to come together turn the mixer to medium and watch for it to pull away from the bowl, when it does it is ready to hand kneed. Hand kneed for about a minute to finish combining the ingredients and add any additional flavorings at this time (minced garlic, pepper, paprika, etc.) Form a ball, lightly oil the exterior, and place in a bowl with a damn towel or rag on top, (clean spit-up rags work best) Rise one hour or until tripled in size. After rising punch down the dough and kneed for an additional minute on counter or breadboard, I don’t recommend using flour as the oil will prevent sticking. Roll out flat and portion into 24 pieces. Separate portions onto three baking pans, cover, and allow to rise another 45 minutes to an hour under damp covers. Part 3 Bake at 350 degrees for 8 minutes or until beginning to brown. Melt 1 stick of butter with a teaspoon of salt and brush onto bread when it begins to brown and return to the oven for about another 6-8 minutes. Re-brush the bread when it becomes a deep brown and allow to sit so the steam inside finishes the cooking. The bread should be deep brown and buttery on the outside, soft and warm inside. (This recipe is adapted from Mic’s Naan recipe from allrecipes)
Posted on: Wed, 24 Dec 2014 18:36:12 +0000
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