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Makes 25 Rolls Ingredients 8 oz. Pastry flour 14 oz. Bread flour 1/2 oz. Salt 2 oz. Sugar 1/4 cup. Butter, soft 1 1/4 cup. Milk 1 ea. Egg 1.5 oz Fresh yeast Method 1. Combine all ingredients in the bowl of an electric mixer and mix using the hook attachment on low speed until the dough begins to come together. 2. Increase to medium speed and kneed for seven minutes or until the dough becomes smooth and even in texture. 3. Transfer the dough to an oiled bowl and cover with a damp towel. Keep in a warm place (about 75 - 80 degrees F.) for thirty minutes or until the dough increases in volume about fifty percent. 4. Transfer the dough to a lightly floured work surface and cut into 1-1/2 oz. pieces. 5. Roll each piece of dough into a rope shape of uniform thickness and roll until about 5-1/2 inches long. 6. Make a knot at each end of the rope in such a way that the two knots almost touch in the center of the roll. 7. Place the shaped rolls onto a parchment lined baking pan and cover with a damp towel. Rest in a warm place for 35 - 40 minutes or until the rolls have almost doubled in volume. 8. Bake at 350 degrees F. for approximately twelve minutes. 9. Remove from the oven and allow to cool for a few minutes then brush with melted butter and sprinkle very lightly with kosher salt. |
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