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Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Time: 1 3/4 hours. These rolls are so good, we could eat a dozen. Chef Bradley Ogden created them at the Lark Creek Inn in Larkspur, California.

Bradley Ogden
This Story Originally Appeared On sunset.com

Gallery

Credit: Leigh Beisch; Styling: Dan Becker

Recipe Summary

Yield:
Serves 12 (makes 1 dozen)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, sprinkle yeast over 1/4 cup cool (70°) water. Let stand until dissolved, 5 minutes. Stir in sugar, table salt, herbs, butter, whole egg, and milk; add 3 1/4 cups flour and stir to moisten.

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  • Knead dough on a lightly floured board until elastic and not sticky, 15 minutes; add flour as needed to prevent sticking. Shape into 12 equal balls; place in a well-buttered 9- by 13-in. pan.

  • Let dough rise in a warm place until doubled, 45 to 60 minutes. Meanwhile, preheat oven to 350°. Brush rolls with beaten egg and sprinkle with coarse salt. Bake until deep golden, 25 to 30 minutes.

  • Make ahead: Prepare through step 2; immediately wrap airtight (do not let rise) and chill up to 1 day. Proceed with step

  • Note: Nutritional analysis is per roll.

Source

Lark Creek Inn, Larkspur, California

Nutrition Facts

192 calories; calories from fat 18%; protein 5.5g; fat 3.8g; saturated fat 2g; carbohydrates 33g; fiber 1.2g; sodium 604mg; cholesterol 32mg.
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