Page 79 - Baking
P. 79
NO-KNEAD ICE BOX ROLLS
MAKES 20
1¼ cups warm water (105° to 110°), 1. In the bowl of a stand mixer fitted with the dough hook attachment,
divided combine ¼ cup warm water and yeast. Let stand until mixture is foamy,
1 (0.25-ounce) package active dry about 5 minutes.
yeast
3 large eggs 2. In a medium bowl, whisk together eggs, sugar, ½ cup melted butter, and
½ cup sugar salt. With mixer on low speed, add egg mixture and remaining 1 cup warm
¾ cup unsalted butter, melted and water to yeast mixture, beating until combined. Gradually add flour, beating
divided until a dough forms. Cover and refrigerate for at least 8 hours or overnight.
½ teaspoon kosher salt (Dough will be sticky.)
5½ cups all-purpose flour
Flaked sea salt 3. Spray 20 muff in cups with cooking spray.
4. With floured hands, shape dough into 60 (1-inch) balls; place 3 dough balls
in each prepared muff in cup. Brush with remaining ¼ cup melted butter.
Cover and let rise in a warm, draft -free place (75°) until doubled
in size, about 1 hour.
5. Preheat oven to 375°.
6. Bake until golden brown, 12 to 15 minutes. Sprinkle with flaked salt.
Serve warm.
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