For a softer crust, brush tops of rolls with room-temperature butter, using a pastry brush. Bake 12 to 15 minutes or until golden brown. Move the oven rack to a low position so that top of the pan will be in the center of the oven.Let rise in a warm place about 30 minutes or until dough has doubled in size. Lightly spray sheet of plastic wrap with cooking spray cover the pan loosely with the plastic wrap, sprayed side down. Shape each piece into a ball place in pan. Gently push your fist into the dough to deflate it. Spray the bottom and sides of a 13x9-inch pan with the cooking spray.Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. Cover bowl loosely with plastic wrap let rise in a warm place about 1 hour or until dough has doubled in size. Place dough in bowl, turning dough to grease all sides. Spray a large bowl with the cooking spray. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Sprinkle flour lightly on a countertop or large cutting board.With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky). Beat on medium speed 1 minute, stopping frequently to scrape bowl. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Add the water mixture and egg to flour mixture. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120☏ to 130☏. In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed.
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