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An old favorite, these timeless rolls are
always in fashion. |
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3 cups King Arthur Unbleached All-Purpose Flour
2
teaspoons instant yeast
3 tablespoons sugar
1/4 cup Baker's
Special Dry Milk OR nonfat dried milk
1/4 cup potato flour
1 1/2
teaspoons salt
1/4 cup (1/2 stick) butter (plus 2 tablespoons melted
butter to brush on rolls after baking)
1 large egg
1 to 1 1/4 cups
water |
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Manual Method: Combine all of the ingredients
and mix till cohesive. Knead the dough till it's smooth, about 5 to 10
minutes; the dough will become shiny and elastic. Allow the dough to rise
in a covered bowl for 1 to 2 hours, till doubled in
bulk.
Bread Machine Method: Put all of the
ingredients into the bucket of your bread machine. Program for dough or
manual, and press Start. Check the dough after about 15 minutes; it should
be smooth-looking. If not, adjust the consistency with additional flour or
water. Allow the machine to complete its cycle.
Turn the dough out
onto a work surface that's been lightly floured or sprayed with a
non-stick pan coating. Divide the dough into fifteen 1 1/2 to 2-ounce
pieces. Form into balls or knots and place them in a 9 x 13-inch
pan.
Allow the rolls to rise, covered, for 1 to 2 hours. Brush with
lightly beaten egg white and sprinkle with seeds, if desired, then bake
them in a preheated 375°F oven for 15 to 18 minutes, or till they're a
light, golden brown. Brush the rolls with melted butter after removing
them from the oven. Yield: 15 dinner rolls. |
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King Arthur Flour Company |
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