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Canwest News Service
Fluffy white rolls that you can get at restaurants can be hard to find in stores. They arrive hot at the table and just melt in your mouth. Yum. This recipe, adapted from one in the Weekend Baker by Abigail Johnson Dodge (Norton, 2005), means you can make them at home.
Buttery Pull-Apart Dinner Rolls
Makes 16 rolls
1/2 cup (125 mL) 35-per-cent cream
1/2 cup (125 mL) milk
6 tablespoons (90 mL) butter, cut into pieces, plus 2 tablespoons (30 mL) melted butter for glazing
3 2/3 cups (470 g) all-purpose flour
1 packet (2 1/4 teaspoons) instant yeast
1/3 cup (75 mL) sugar
1 teaspoon (5 mL) salt
3 large egg yolks, lightly beaten
In a small saucepan over medium heat, combine the cream, milk and the 6 tablespoons of butter. Stir constantly until the butter melts and the liquid reads 125F (52C) on an instant-read thermometer. Set aside.
In a large bowl, combine the flour, yeast, sugar and salt. Whisk the mixture until well blended. When the warm milk mixture registers about 120 F (49 C), pour it over the flour mixture along with the egg yolks. Mix with your hands to form a shaggy dough, then turn out onto a lightly floured work surface and knead until it is no longer sticky, about 10 minutes.
Shape into a ball, then place in a lightly greased bowl, cover tightly with plastic wrap, and then let rise in a warm spot until doubled in size (45-55 minutes). Lightly grease a 9×13-inch (22×33 cm) baking dish. Turn the dough out onto a clean work surface and press lightly to deflate. Using a bench scraper or chef's knife, divide the dough into 16 equal pieces.
With a cupped palm, press down gently but firmly, rolling a piece in tight circles until it forms a smooth-skinned ball with a seam at the bottom.
Put the ball, seam side down, into the prepared baking dish and repeat with remaining pieces. The dough balls can be placed in rows or placed randomly; just be sure they are evenly spaced.
Cover baking dish with plastic wrap and let balls rise in a warm spot until they are 1 1/2 times their original size and have risen three-fourths of the way up the side of the pan, 40 to 60 minutes. Preheat your oven to 375 F (190 C) and place the oven rack in the middle position. Bake the rolls until they are puffed and brown, 20 to 25 minutes. Remove from the oven and brush the tops with the melted butter. Serve warm.
When cleaning out my pantry, I came upon a large bag of red lentils I had purchased for a craft project for my daughter last year. I hate to throw them out. Are they still good after a year, and would you have a recipe for something to do with them?
Montreal Gazette
