Breakfast Rolls Yields 12 rolls

Although the dough is divided to make a dozen rolls in the recipe here, it could he formed into 1 large loaf, baguettes, or a crown. This dough, made with milk and a little butter, is softer and more tender than the Country Bread. The rolls can be served for lunch and dinner or sandwiches can he made with them, but they are at their best for breakfast with butter, Jam, and coffee or tea.




Yield: 12 rolls

1 1/4 c. milk
1 envelope active dry yeast
1 Tb. sugar
3 c. (1 lb.) bread flour
3 Tb. butter
1/2 tsp. salt

1. Heat the 1 1/4 c. milk to 95 degrees and place in the bowl of a food processor with the envelope of yeast and 1 Tb. sugar. Mix gently to combine and let proof for 10 minutes.

Add 2 3/4 c. of the flour, 3 Tb. butter, and 1/2 tsp. salt, and mix on speed 3 for approximately 5 minutes.

Place the dough on the table and knead with the remaining 1/4 c. of flour, adding a few additional tablespoons of flour if needed. Knead the dough for about 5 minutes, folding it onto itself, and pressing and pushing it to develop the gluten. The dough should be resilient and elastic. Place the dough back in the food processor cover with plastic wrap, and let rise for 1 1/2 hours at room temperature.

2. The dough should have at least doubled and should be soft. Pull the dough from the sides of the bowl and in toward the center and press it down to extrude the air. Knead a few seconds, until the dough is tightly together again.

3. Turn the dough onto a floured board and cut into about twelve 2 1/2- to 3-oz. pieces. Roll the dough pieces into small balls by using both hands to press the balls of dough on the table and move them with a circular motion while applying light pressure to create a tight ball. Arrange on a cookie sheet and let rise in a proof box for 50 to 60 minutes.

4. Brush with water and form a cross on top by slashing with a razor blade. Place in a preheated 425-degree oven and bake for 20 minutes, until nicely browned. These rolls can be served almost immediately or can be reheated whole