Scallion Milk Bread Rolls

• 총 시간: 4 hours

재료

1 cup plus 1 tablespoon whole milk, divided

2 3/4 cups (about 11 5/8 ounces) plus 2 tablespoons bread flour, divided, plus more for dusting

1 1/2 teaspoons active dry yeast

1/4 cup plus a pinch of granulated sugar, divided

1 1/2 teaspoons kosher salt, divided

2 large eggs

1/2 cup softened unsalted butter, cubed, divided

Cooking spray

1 1/2 cups thinly sliced scallions

방향

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

Heat 1/2 cup milk in a second small saucepan over medium-low until starting to bubble, 1 to 2 minutes. (Alternatively, microwave in a microwavable glass measuring 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.

Stir together 1 teaspoon salt, remaining 2 3/4 cups flour, and remaining 1/4 cup sugar in the 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 1/4 cup butter; beat on low speed until dough is smooth and pliable, 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 plastic wrap, and let rise in a warm place until doubled in size, 1 hour and 30 minutes to 2 hours.

Meanwhile, stir together scallions, remaining 1/4 cup butter, and remaining 1/2 teaspoon salt in a small bowl.

Transfer dough to a lightly floured work surface; roll into a 16- x 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 1/2 inch from each end of the log using a chef’s knife. Cut log crosswise into 12 (about 1 1/4-inch-wide) slices. Arrange slices in a lightly greased 13- x 9-inch baking pan; cover tightly using plastic wrap.

Let rolls stand at warm room temperature until puffed, 45 minutes to 1 hour. Preheat oven to 350°F during the 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 rolls.

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

영양 정보

• 칼로리: 107 kcal
• 지방 전체: 9 g
• 포화 지방: 5 g
• 불포화 지방: 0 g
• 콜레스테롤: 51 mg
• 나트륨: 173 mg
• 탄수화물 전체: 6 g
• 식이섬유: 0 g
• 총 당류: 5 g
• 단백질: 2 g