This month our fantastic Kitchen of the Month, Karen of Karen’s Kitchen Stories, handled us to an ideal recipe for stunning rolls with a topping of sea salt or seeds. I actually like this recipe as a result of it solely makes 6 rolls, though I believe that you would simply double it to make 12. There are solely two of us, so small amount recipes work nicely.
The dough comes collectively simply, with chilly water and chilly milk making it simple even if in case you have forgotten to consider the dough till it is time to make it…oops. There’s a small amount of soppy butter, too, however we had a butter dish on the counter, so there was sufficient comfortable butter there. You do want bread flour, however I all the time have a few of that available.
One of many enjoyable issues about these rolls is {that a} matchstick of butter is rolled up within the fats finish. Use the perfect butter yow will discover. I used some European butter I purchased only for this recipe. It actually makes the completed rolls luxurious. I did not curve them a lot since I used to be attempting to suit all of them on a 12-inch pizza pan.
The dough is straightforward to work with. I discovered that stretching the dough into a skinny triangle for the shaping labored nicely if I grasped the tip and let the heavy a part of the dough (the half that will be vast) hand down and let gravity do among the stretching. When it was lengthy sufficient, I put it on the floured work floor and stretched the underside dough vast sufficient for the butter stick, plus a bit for sealing. Right here the rolls are after being formed, all prepared for his or her rise earlier than baking.
As a result of I wished to bake these for the morning, I did every part as much as and together with the rise after shaping, then put the rolls within the fridge in a single day. Within the morning I allow them to heat up whereas the oven preheated. After that they had warmed a puffed a tiny bit extra, I brushed the tops with egg wash and added the ocean salt topping. In my expertise a water spray simply does not maintain the topping, plus the egg wash offers the rolls a pleasant shine and helps with browning. The bake itself is fast. By the best way, I skipped the parchment paper, placing the rolls straight on the baking sheet. They did leak a little bit of butter through the bake. It helped crisp up the bottoms of the rolls and soaked into the center, plus it left a tunnel to be crammed with jam, if desired. On this photograph you’ll be able to see the tunnel the melted butter left.
If I had been frightened about that, I might allow them to rise a bit extra earlier than placing within the fridge, then bake them chilly from the fridge.
These actually are fairly easy little breads and well worth the time it takes for the varied steps. They’re comfortable and really buttery! Thanks Karen for a recipe that may possible be used once more again and again.
Wish to be a Buddy? Bake the bread, put up about it, and ship a photograph, the URL and a brief description of your bake to Karen by 11/29 to get a Buddy Badge and to be included within the round-up.
Do go to the opposite Babes websites to see their tackle this beautiful bread roll.
Shio Pan, Japanese Salt Bread
yield: 6 rolls
Substances:
210 grams bread flour
10 grams granulated sugar
3/4 teaspoon advantageous sea salt
1/2 teaspoon on the spot yeast
70 grams chilly milk
70 grams chilly water
7 grams softened unsalted butter
15 grams butter, melted, for brushing
7 grams softened unsalted butter
15 grams butter, melted, for brushing
60 grams butter, minimize into 6 x 10 gram strips as
pictured.
Flaked sea salt for topping
Directions:
Whisk collectively the bread flour, sugar, sea salt, and yeast in a medium bowl.
Within the bowl of a stand mixer, mix the milk and water. With a picket spoon or dough whisk stir in half the flour combination till simply mixed. Add the softened butter in tiny bits and half the remaining flour. Use the dough hook to knead it or knead it in by hand. Add the remaining flour.
Knead the dough by hand (utilizing urgent, stretching, and
folding always) or by stand mixer for about 5 minutes, till clean. The dough
can be pretty sticky however do not add extra flour until your kitchen is tremendous
humid or the dough is just too comfortable to deal with. If including further flour, achieve this sparingly.
Let the dough rise till doubled in bulk, 45 minutes to 2 hours,
relying in your room temperature.
Flip the dough out onto your floured work floor and type
it into an 1/2 inch thick spherical disk.
Minimize the dough into 6 equal items with a bench scraper. If doable use a scale to make them near the identical variety of grams.
Roll every bit of dough right into a cone, pinching the seam, and
let relaxation, coated with a tea towel, for 10 minutes.
Along with your arms, press every to de-gas. Form every into a really lengthy, skinny triangle utilizing gravity or a rolling pin, or a mixture. Flippantly brush every
triangle with melted butter. Place a ten gram butter stick on the vast finish and
roll up the dough and type it right into a crescent. Place it on a parchment lined
baking sheet. Here’s what the butter sticks appear like. Every is fairly near 10 grams. Your scale will get a exercise with this recipe!
Repeat with the remaining dough. You’ll have six rolls. Cowl with oiled plastic
wrap and let rise till puffy, about 45 minutes to an hour, in a heat
spot.
Warmth your oven to 400 levels F.
Listed here are my rolls after being given an egg wash and sea salt on prime after they rolls had warmed up after being faraway from the fridge:
When able to bake, spray the formed rolls with water till
they’re shiny (or with egg wash as I did). Sprinkle every with a pinch or so of flaked sea salt or some seeds like sesame or poppy seeds.
Bake for 15 to 18 minutes, till frivolously golden on prime and
crispy and browned on the underside.
Switch to a wire rack.
These are greatest heat from the oven or inside two hours. You
can rewarm leftovers the identical day to refresh them. Wrap and freeze further
leftovers for reheating within the oven the subsequent day.
