No mixer, hardly any kneading and no eggs. Fluffy, soft and perfect.
Source: CAFE DELITES
1. Heat over to 200 if you are using your oven to proof the dough
2. Mix the yeast, 1 tablespoon of the sugar and warm water in a large bowl. Let sit for 7-10 minutes until foamy and frothed.
3. While yeast is activating, combine the milk and butter in a 2 cup capacity microwave safe cup. Microwave on high for about 40-50 seconds, or until butter has half melted and milk is luke warm. Stir in remaining sugar and salt. Give it a light mix until the butter completely melts through the milk, and the sugar dissolves. Add to the yeast in the bowl.
4. Add in 2 cups of flour, giving it a light mix to combine with a wooden spoon, then add in the remaining 2 cups of flour. Mix until starting to pull away from the walls of the bowl (about 1-2 minutes). Turn out on a lightly floured work surface and use the extra 1/4 cup of flour in tablespoon increments to knead until smooth, elastic and slightly sticky (about 4-5 minutes kneading, lightly oil your hands if the dough gets too sticky).
5. Transfer the dough back into the bowl. Cover with a warm damp towel. TURN OVEN OFF and transfer bowl of dough to the warm oven, leaving the door ajar for the first 10-15 minutes. After 15 minutes, close the oven door and allow the dough to double in size ( another 45 minutes).
6. Scrape the dough onto a lightly floured work surface, knead lightly for about 30-40 seconds, if needed, to bring the dough together and mould into a loaf shape. Cut in half, then cut both halves into 6 equal pieces (you should now have 12 equal pieces).
7. Working one by one, lightly flatten each piece of dough in the palm of your hands, then bring up all sides to form a peak on top (like a tent shape), and pinch and seal this peak. Flip it over and you should have a smooth top. Ensure there are no cracks. If there are, turn the roll upside down again and smooth the cracks out towards the peak you just made, pinching the seal again, and flip over to double check the top is smooth. Use a light dusting of flour in your hands to prevent the dough from sticking if necessary.
8. Arrange rolls, smooth side up into a lightly greased 9x13 inch baking dish or pan. You can line the pan with parchment paper if you wish.
PREHEAT OVEN TO 375
9. Lightly spray rolls with cooking oil spray, cover with plastic wrap and let rise again until just about doubled in size (about 30 minutes).
10. Bake in a preheated oven for 20-25 minutes or until rolls are golden browned. Check them after 18 minutes to make sure they are okay.
11. Lightly brush with a little extra melted butter and transfer to cooking rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 62 | ||
Calories from Fat: 41 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 12.2mg | 4 % | |
Sodium 35.7mg | 1 % | |
Potassium 49.9mg | 1 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.6g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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