Monday, December 3, 2012
Hefeweizen Honey Rolls
And I couldn't have been happier about it.
I've heard from more than one source that powder milk creates an incredibly tender roll. It is the secret to Portuguese sweet bread. And the beer, aside from adding a bit of flavor, aides in the leavening. These rolls are so worth it. You may want to pull them out for more than the occasional holiday.
Adapted from Jackie at thebeeroness.com
1/2 cup heavy cream
1/4 oz active dry yeast
5 cups bread flour
1/4 cup dry milk powder
1/4 tsp salt
2/3 cup beer
4 Tbsp honey
4 Tbsp butter, softened
for the glaze:
4 Tbsp butter, melted
1 tsp honey
1/2 tsp coarse salt
In a microwave safe dish, heat the cream in 20 second increments until it is about 110 degrees. Add the yeast and set aside until foamy, about 5 minutes
In a medium bowl sift together the flour, salt and dry milk powder. Add the cream and the beer, mix until just combined. Add the eggs one at a time, mixing thoroughly between additions. Add the honey and butter and stir until combined. Turn the dough out onto a clean work surface and knead for 10-12 minutes or until the dough is smooth and elastic and no longer sticky.
Coat the inside of large bowl with oil. Form the dough into a ball place in the bowl. Cover the bowl tightly with plastic wrap and allow to rise in a warm room until doubled in size.
Turn out the down onto a clean work surface and knead lightly for about 1 minute.
Cut the dough in half, then cut each half in again to form 4 equal sized pieces. Cut each piece in half to create 8 equal sized pieces. Cut in half again to create 16 dough balls.
Roll each piece of dough into balls, place into a baking dish with a bit of space between each roll. Cover and allow to rise until about doubled in size.
Heat oven to 400 (the perfect time is right after the turkey has been removed to rest)
Combine the melted butter and honey. Brush the top of the rolls with honey butter mixture, sprinkle with salt.
Bake at 400 for 12-15 minutes until golden brown.