Page 90 - 2021-03-01BakefromScratch_UserUpload_Net
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read thermometer inserted in center 8 minutes, stopping to scrape sides of
registers 190°F (88°C), 20 to 25 minutes, bowl and dough hook; add up to remaining
loosely covering with foil to prevent excess ¼ cup (31 grams) flour, 1 tablespoon
browning, if necessary. Brush warm rolls (8 grams) at a time, if dough is too sticky.
with melted butter. Serve warm. (Dough should pass the windowpane test ROUND
[see Note on page 85] but may still stick
®
*We used Red Star Quick Rise Yeast. slightly to sides of bowl.) Turn out dough
onto a very lightly floured surface, and
HONEY-ORANGE PARKER gently shape into a ball.
HOUSE ROLLS 4. Spray a large bowl with cooking spray.
Makes 20 rolls Place dough in bowl, turning to grease top.
Cover and let rise in a warm, draft-free
In our sweet rendition of Parker House rolls, place (75°F/24°C) until doubled in size,
rectangular pieces of the enriched dough are 35 to 50 minutes.
brushed with orange-honey butter and rolled 5. Preheat oven to 350°F (180°C). Line
into spirals. This creates sweetly laminated 2 (17½x12½-inch) rimmed baking sheets
layers and mesmerizing swirls. Once the hot with parchment paper.
rolls leave the oven, a final brush of honey- 6. In a medium saucepan, heat honey,
orange butter gives the bread a sweet, glossy orange zest, remaining ¼ cup (56.5 grams)
sheen. butter, and remaining ¼ teaspoon salt
over medium heat, stirring frequently,
4 to 4¼ cups (500 to 531 grams) until butter is melted and mixture is well
all-purpose flour, divided combined. Remove from heat; stir in
⅓ cup (67 grams) granulated sugar almond extract. Set aside. CLASSIC
1 tablespoon (9 grams) plus ¼ teaspoon 7. Punch down dough; cover and let
kosher salt, divided stand for 5 minutes. Divide dough in half,
2¼ teaspoons (7 grams) instant yeast covering 1 portion with plastic wrap. On a
¾ cup (180 grams) whole milk lightly floured surface, roll uncovered half
⅔ cup (160 grams) water into a 10x9-inch rectangle. Turn dough
½ cup (113 grams) unsalted butter, so smoothest side is facing downward,
divided and reroll into a 10x9-inch rectangle, if
2 large eggs (100 grams), room necessary. Using a pastry wheel or pizza
temperature and divided cutter, cut dough into 10 (4½x2-inch)
3 tablespoons (63 grams) clover honey rectangles, trimming edges slightly, if
½ teaspoon (1 gram) packed orange zest necessary. Brush each rectangle with
¼ teaspoon (1 gram) almond extract honey mixture, leaving a ¾-inch border
on one short side. Starting with short
1. In the bowl of a stand mixer fitted with side opposite border, roll up strips, jelly
the paddle attachment, beat 1⅓ cups roll style, and pinch seam to seal. Place,
(167 grams) flour, sugar, 1 tablespoon seam side down, at least 1½ inches apart
(9 grams) salt, and yeast at medium-low on a prepared pan. Repeat procedure with
speed until well combined. remaining dough. Reserve remaining honey
2. In a medium saucepan, heat milk, ⅔ cup mixture. Cover dough, and let rise in a
(160 grams) water, and ¼ cup (56.5 grams) warm, draft-free place (75°F/24°C) until
butter over medium heat until butter is nearly doubled in size and dough holds an
melted and an instant-read thermometer indentation when poked, about
registers 120°F (49°C) to 130°F (54°C). 25 minutes.
Add warm milk mixture to flour mixture; 8. In a small bowl, whisk remaining 1 egg
beat at medium-low speed for 2 minutes, (50 grams). Brush top of dough with egg HONEY-ORANGE
stopping to scrape sides of bowl. Add 1 egg wash.
(50 grams); beat at medium-high speed 9. Bake, one batch at a time, until light
for 2 minutes, stopping to scrape sides of golden brown, 13 to 16 minutes, loosely
bowl. With mixer on low speed, gradually covering with foil to prevent excess
add 2⅔ cups (333 grams) flour, beating browning, if necessary. Brush and serve
just until combined and stopping to scrape with any remaining honey mixture. •
sides of bowl. SQUARE
3. Switch to the dough hook attachment.
Beat at medium-low speed until a soft,
somewhat sticky dough forms, 6 to
