In large mixing bowl, heat milk and butter in microwave until
butter is melted (about 1 min on high). Add warm milk, sugar,
eggs, salt, 2 c. of the bread flour and yeast to bowl. Mix until a
sticky ball is created. Turn out onto floured surface and knead,
adding rest of flour until moderately stiff dough that is smooth
and elastic forms.
Divide dough into 16 pieces. Work with 1 piece at a time and
keep the remainder covered. Very lightly oil the work surface.
Work each piece of dough with fingertips and press into a circle
3 to 4 inches in diameter. It may be a little more puffed around
the edges because it is pressed out from the center to t he
edges. Lift up the edge on each of the 4 quarters of the circle
and pull together above the circle like a little purse. New press
the edges to seal the seams. A little air pocket is being sealed in
the center of the purse.
Lift up the dough purse, turn it over so the smooth bottom is on
the top and, with your thumb, push this sealed bottom up into a
dome and squeeze to seal around your thumb, then ease your
thumb out and seal the opening.
Place roll, sealed side down, on the counter, cup your hand over
the roll and gently roll the dough around in the circular motion.
When you start, the dough is soft and not very elastic. Continue
until the dough tightens and becomes elastic. You will have a
smooth, tightly stretched dome. Repeat with remaining dough.
Spray two 8-inch round cake pans with nonstick cooking spray.
Place rolls in the pans. Brush rolls with water and loosely cover
with plastic wrap. Rise for 30 to 40 mins until doubled. Place
baking stone on lowest rack in oven. Preheat oven to 500
degrees for 30 mins then reduce to 350 degrees. Glaze top of
rolls with egg and water mixture. Bake for 20 to 30 mins until
well browned.
Originally Submitted
1/6/2008
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