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Dough zoom与人性zoom
- 1.5 tsp active dry or instant yeast
- 0.5 cup warm milk of choice, warmed (~110°F) Ensure it's not too hot.
- 1 tbsp honey
- 2 large eggs, at room temperature
- 2.5 tbsp salted butter, melted
- 1 cup sourdough discard Can replace with flour and yeast.
- 1 tsp salt
- 3.5 cups all-purpose flour
1 extra egg, beaten, for egg wash
Honey Butter Topping
- 0.25
cup salted butter, melted - 3 tbsp
honey Flaky sea salt, for topping To taste
Method
Preparation
- In a small bowl, mix together the warm milk, honey, and yeast. Let sit for 5 minutes until the yeast is activated and foamy.
- Once activated, add the eggs, melted butter, sourdough discard, salt, and flour. Mix with a dough whisk or wooden spoon until a dough starts to form.
- Knead for 5-8 minutes on a lightly floured surface, until the dough is smooth and elastic.
- Lightly oil a large bowl, place the dough in, and cover with plastic wrap or a kitchen towel. Allow to rise until doubled in size (45-60 minutes).
Shaping and Proofing
- Once doubled in size, remove the dough from the bowl and place it onto a lightly floured surface.
- Divide the dough into 12 equal pieces.
- Create a roll out of each dough piece by folding the sides to the center, then rolling the ball in a circular motion on a counter surface until the top is smooth.
- Place the dough balls into a greased 9×13” baking pan.
- Cover with plastic wrap or a kitchen towel, and allow to proof for 30-45 minutes until puffed up.
Baking
- Once proofed, brush with the egg wash.
- Bake at 375°F for 20-25 minutes until golden brown.
- Make the salted honey butter by mixing together the melted butter and honey in a small bowl.
- Remove the rolls from the oven and immediately brush with the salted honey butter.
- Sprinkle with flaky sea salt and serve warm.
zoom与人性zoom
Notes
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