Befitting the gem-inspired color scheme of this holiday meal, these golden Yeast Rolls are seasoned with brown butter and rosemary.
Brown Butter Rosemary Yeast Rolls
2015-11-16 21:07:01
Makes about 30 rolls
Ingredients
- ¼ cup warm water (105° to 115°)
- 2 (¼-ounce) packages active dry yeast
- 1½ cups warm half-and-half (105° to 115°)
- ½ cup brown butter*, melted
- 5 tablespoons sugar
- 2½ teaspoons salt
- 3 large eggs, divided
- 3 cups all-purpose flour
- 3 cups bread flour
- ¼ cup cultured buttermilk powder**
- 3 tablespoons fresh rosemary
Instructions
- In a small bowl, combine water and yeast; let stand until foamy, about 5 minutes. In a large bowl, whisk together half-and-half, butter, sugar, salt, and 2 eggs. Add yeast mixture, whisking to combine.
- In a large bowl, combine all-purpose flour, bread flour, cultured buttermilk powder, and rosemary. Add flour mixture to yeast mixture, one cup at a time, until soft dough is formed. Turn dough out onto a floured work surface. Knead dough until elastic and smooth, about 8 to 10 minutes. Spray the inside of a bowl with cooking spray; place dough in bowl, and turn to coat. Cover bowl with plastic film sprayed with cooking spray. Let stand in a warm (85°) place, free from drafts, until doubled in size, about 45 minutes.
- Butter a 9 x 13 x 2-inch baking pan. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 3-inch round cutter, cut as many rounds from dough as possible, rerolling scraps no more than once.
- Shape dough rounds into small balls. Arrange dough balls in buttered pan. Cover pan with plastic wrap sprayed with cooking spray. Let stand in a warm (85°) place, free from drafts, until doubled in size, about 45 minutes.
- Preheat oven to 350°. In a small bowl, whisk remaining egg until smooth. Using a pastry brush, coat rolls evenly with egg. Bake until deep golden brown, about 20 to 25 minutes. Remove from oven; cool for 10 to 15 minutes. Serve immediately.
Notes
- *In a medium saucepan with a heavy bottom, melt butter over medium-high heat. Cook, watching closely, until butter foams and turns golden in color and has a nutty aroma, about 8 to 10 minutes. Immediately remove from heat, and strain through a fine-mesh sieve. Cool to room temperature.
- **Cultured buttermilk powder is pasteurized and homogenized milk that has been inoculated with a culture of lactic acid bacteria to simulate the naturally occurring bacteria in the old-fashioned product.
Victoria https://victoriamag.com/
Superb!!I’ll ne cooking sthg new at the week-end end .Many thanks
What an artistic, delightful and festive looking vegetable dish. The bonus is that is is an easy recipe to make! Thank you.