Zutaten für Best American Dinner Rolls Cooks Illustrated
- 1 cup whole milk
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 teaspoons table salt
- 2 large eggs
- 2 1/4 teaspoons instant yeast
- 4 1/2 to 5 cups (22 1/2 to 25 ounces) unbleached all-purpose flour
- Nonstick cooking spray
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Zubereitung von Best American Dinner Rolls Cooks Illustrated
- **Make the Dough:** In a small saucepan over medium heat, bring 1 cup of milk to a boil.
- Remove from heat and let stand until a skin forms on the surface (3-5 minutes).
- Skim off and discard the skin using a soup spoon.
- In the bowl of a standing mixer, combine the warm milk, 6 tablespoons (3 ounces) melted unsalted butter, 1/4 cup granulated sugar, and 1 1/2 teaspoons salt. Whisk until well combined and let cool slightly.
- Once the mixture is warm to the touch (105-115°F), whisk in 2 large eggs and 2 1/4 teaspoons instant yeast (or see page 30 for active dry yeast instructions) until combined.
- Gradually add 4 1/2 to 5 cups all-purpose flour to the bowl.
- Using the dough hook, mix on low speed until just combined (1-2 minutes).
- Increase speed to medium-low and knead for 3 minutes.
- Check the dough: it should be tacky and moist, but not sticking to your finger. Continue kneading on medium-low until a cohesive, elastic dough forms (4-5 more minutes).
- Transfer the dough to a lightly floured surface and knead by hand for 1-2 minutes.
- Lightly spray a medium bowl with nonstick cooking spray. Place the dough in the bowl, lightly coat the surface with cooking spray, and cover with plastic wrap.
- Let the dough rise in a warm, draft-free place until doubled in volume (2-3 hours).
- **Shape the Rolls:** Coat two 9-inch round cake pans with cooking spray.
- Turn the dough out onto a lightly floured surface and gently pat it into a 12x10-inch rectangle.
- Roll the dough into a cylinder, starting from the edge farthest from you. Use your palms to roll it into an 18-inch long, even cylinder.
- Cut the cylinder in half crosswise, then cut each half into 8 equal pieces.
- Keeping the remaining pieces covered, shape each piece into a smooth, taut round (see detailed instructions on page 32 of the cookbook for shaping technique).
- Arrange the shaped rolls in the prepared cake pans.
- Cover the pans with plastic wrap lightly coated with cooking spray, then cover securely with foil.
- Refrigerate for at least 24 hours or up to 48 hours.
- **Bake the Rolls:** Remove the foil from the cake pans.
- Let the rolls rise in a cool room-temperature location (68°F) until doubled in volume (6-7 hours).
- When the rolls are almost doubled, adjust the oven rack to the lower-middle position and preheat the oven to 400°F (375°F if using dark nonstick pans).
- Remove the plastic wrap and brush the rolls with 2 tablespoons of melted unsalted butter.
- Bake for 14-18 minutes, until deep golden brown.
- Cool the rolls in the pans on a wire rack for about 3 minutes, then invert onto the rack. Re-invert and cool for 10-15 minutes longer.
- Break the rolls apart and serve warm.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
21g
Fat
20g
Carbs
7g
