Buttery Pull-Apart Cloverleaf Dinner Rolls

• porzioni: 12 servings
• tempo di preparazione: 3 hours
• tempo totale: 3 hours 35 minutes

Ingredienti

420 g ( 3 ½ cups) bread flour

42 g (3/4 cup) unseasoned potato flakes, such as Bob's Red Mill

50 g (1/4) cup granulated sugar

9 g (1 tablespoon) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

6 g (2 teaspoons) instant yeast

8 unsalted butter, cut into 8 pieces, 6 tablespoons softened and 2 tablespoons reserved for melting

1 large egg (50 g), room temperature

1 ¼ cups whole milk (284 g), room temperature

Istruzioni

In the bowl of a stand mixer, add flour, potato flakes, sugar, salt, and yeast. Fit mixer with dough hook and on low speed, mix briefly to combine. Add 5 tablespoons butter (71 g), egg, and milk, and mix on low speed with dough hook until dough begins to come together, about 1 minute. Increase speed to medium-low and knead until the dough is smooth, elastic, and passes the windowpane test, about 10 minutes.The dough will feel soft and tacky, but it should not be so sticky that it’s hard to handle.

Turn dough out onto a clean work surface. Pat dough into a roughly 10x12-inch rectangle and cut into four long strips, then cut each strip into three equal sections for 12 pieces. Cut each of those into three smaller pieces for 36 portions, about 24 g each. (I recommend weighing them, for accuracy and consistency.) Form each piece into a tight ball, pinching the seam closed.

Grease the wells of a 12-cup muffin pan with 1 tablespoon softened butter. Gently press three balls into each well, seam-side-down. You don't want to smash them into the pan, but each should touch the bottom of the well, and they should be evenly distributed. Cover loosely with plastic wrap or a damp towel and let rise until puffy and slightly above the rim of the pan, about 60 to 90 minutes. (Alternatively, for more flavor and a better rise,, cover shaped rolls tightly, transfer them to the refrigerator, and cold proof them for up to 24 hours. Remove them from the refrigerator 1 1/2 hours before baking.)

About 30 minutes before baking, adjust oven rack to middle position and preheat the oven to 350°F (17°C). Bake rolls until they are risen and golden brown, 20 to 25 minutes. Microwave the remaining 2 tablespoons butter in a small bowl until fully melted, 30 to 60 seconds. Using a pastry brush, brush rolls generously with melted butter while still warm, then let them cool for 10 minutes in the pan. Serve immediately or remove from the pan and transfer to a wire rack to finish cooling.

Nutrizione

• Calorie: 275 kcal
• Grassi Totali: 10 g
• Grassi Saturi: 5 g
• Grassi Insaturi: 0 g
• Colesterolo: 38 mg
• Sodio: 551 mg
• Carboidrati Totali: 40 g
• Fibra Alimentare: 2 g
• Zuccheri Totali: 6 g
• Proteine: 7 g