Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns
- 5 1/3cups bread flour, divided, plus more for surface (Kindred uses King Arthur)
- 1cup heavy cream
- 1/3cup mild honey (such as wildflower or alfalfa)
- 3tablespoons nonfat dry milk powder (such as Alba)
- 2tablespoons active dry yeast (from about 3 envelopes)
- 2tablespoons kosher salt
- 3large eggs, divided
- 4tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
- Nonstick vegetable oil spray
- Flaky sea salt (optional, but shouldn’t be)
- Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.
- Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes
- rest for 1 hour. Make small balls. Rest fir another 1 hour. Cook at 190 celsius degrees.
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