Brushing the dough with egg yolk creates a shiny golden glaze on these standard yeast rolls. Though we bake them in muffin tins for uniformity, you can also bake them directly on a baking sheet.
Cooking Light NOVEMBER 2008
1. Dissolve sugar and yeast in 2/3 cup warm water in a small bowl; let stand 5 minutes. Stir in butter.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 6.75 ounces (about 1 1/2 cups) flour and salt in a large bowl, stirring with a whisk. Add yeast mixture to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into the dough. If indentation remains, the dough has risen enough). Punch dough down; cover and let rest 5 minutes.
3. Divide dough into 12 equal portions, shaping each into a ball. Place 1 dough ball in each of 12 muffin cups coated with cooking spray. Cover and let rise 20 minutes or until doubled in size.
4. Preheat oven to 400°.
5. Gently brush dough with egg yolk. Bake at 400° for 13 minutes or until browned. Cool in pan on a wire rack for 2 minutes. Remove rolls from pan. Serve warm, or cool completely on wire rack.
Orange-Fennel Rolls: Add 1 1/2 teaspoons grated orange rind and 1 teaspoon crushed fennel seeds to flour mixture. Omit egg yolk glaze. Arrange 12 dough balls, 2 inches apart, on a baking sheet lined with parchment paper. Bake at 400° for 10 minutes or until browned. Yield: 12 servings (serving size: 1 roll).
CALORIES 95 (27% from fat); FAT 2.9g (sat 1.8g, mono 0.8g, poly 0.1g); PROTEIN 2.1g; CARB 14.8g; FIBER 0.7g; CHOL 8mg; IRON 1mg; SODIUM 119mg; CALC 4mg
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