Scallion Milk Bread Rolls

Ingredientes

1 cup plus 1 Tbsp. whole milk, divided

23/4 cups (about 115/ oz.) plus 2 Tbsp. bread flour, divided, plus more for dusting

1½ tsp. active dry yeast

¼ cup plus a pinch of granulated sugar, divided

1½ tsp. kosher salt, divided

2 large eggs

½ cup softened unsalted butter, cubed, divided

Cooking spray

1½ cups thinly sliced scallions

Instrucciones

plastic wrap, and let rise in a warm place until doubled in size, 1 hour and 30 minutes to 2 hours.

4. Meanwhile, stir together scallions, remaining ¼ cup butter, and remaining ½ teaspoon salt in a small bowl.

5. Transfer dough to a lightly floured work surface; roll into a 16- × 13-inch rectangle. Spread scallion mixture evenly over dough, leaving a 1-inch border on both long sides. Starting on 1 long side, roll dough into a log. Cut off and discard ½ inch from each end of the log using a chef's knife. Cut log crosswise into 12 (about 14-inch-wide) slices. Arrange slices in a lightly greased 13- x 9-inch baking pan; cover tightly using plastic wrap.

6. Let rolls stand at warm room tempera- ture until puffed, 45 minutes to 1 hour. Pre- heat oven to 350°F during final 20 minutes of proofing time. Whisk together remaining 1 egg and remaining 1 tablespoon milk in a small bowl; brush egg mixture evenly over

7. Bake rolls until golden brown, 25 to 28 minutes. Transfer baking pan to a wire rack, and let rolls cool 10 minutes before serving. -BREANA KILLEEN

MAKE AHEAD Freeze the baked rolls in an

airtight container for up to 3 months. Thaw at room temperature overnight, and reheat gently in a 300°F oven before serving.

NOTE To make 15 slightly smaller rolls, proceed through step 3. In step 4, add 2 additional tablespoons of butter to the scallion mixture. In step 5, roll dough to an 18-x 15-inch rectangle. Fill and roll dough as directed, and then cut log crosswise into 15 (about 14-inch-wide) slices; proceed with recipe. In step 7, bake as directed

1. Whisk together ½ cup milk and 2 table- spoons flour in a small saucepan. Heat over medium-low, whisking constantly, until thickened to the consistency of soft mashed potatoes, 2 to 4 minutes. Imme- diately transfer mixture to a plate, and spread into a thin layer. Set aside.

2. Heat ½ cup milk in a second small saucepan over medium-low until starting to bubble, 1 to 2 minutes. (Alternatively, microwave in a microwavable glass mea- suring cup on HIGH until temperature reaches 110°F, about 40 seconds.) Add yeast and a pinch of sugar. Let stand until bubbly and frothy, about 5 minutes.

3. Stir together 1 teaspoon salt, remaining 2¾ cups flour, and remaining ¼ cup sugar in bowl of a stand mixer fitted with the dough hook attachment. Lightly beat 1 egg in a small bowl; add beaten egg, thickened milk mixture, and yeast mixture to mixing bowl. Beat on low speed until combined, about 30 seconds. Add ¼ cup butter; beat on low speed until dough is smooth and pli- able, about 5 minutes. (Dough will be tacky and stick to bottom of the bowl.) Shape dough into a ball, and place in a large bowl coated with cooking spray. Cover with