March 18, 2009 in breads
My husband loves bread with his dinner. It’s a really weird concept to me. I don’t remember having bread with dinner growing up, but then again, I’ve never been much of a bread fan. I’ve been trying to make some bread a couple times a week for dinners but ya’ll, I just don’t know what to make. I’ve been making rolls and biscuits but I’m running out of those recipes.
Is it normal to serve sliced fresh bread? I mean, is that acceptable or does dinner bread have to be “fancy”?
This is a really good roll recipe. It has a ton of parmesan in it so we loved it. It was also really simple and the final rise only took about 20 minutes! It’s definitely going to become a regular on my dinner bread menu.
- 2 teaspoons active dry yeast (from a ¼-ounce package)
- 1 teaspoon mild honey or sugar
- ⅔ cup warm milk (105â€“115Â°F), divided
- 2½ cups all-purpose flour plus 2 tablespoon for sprinkling
- 1¼ cups grated (with a rasp) Parmigiano-Reggiano (1⅓ ounces)
- 1 teaspoon salt
- 3 large eggs
- 5 tablespoons unsalted butter, cut into tablespoon pieces and softened
- 1 tablespoon water
- Stir together yeast, honey, and ⅓ cup warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesnâ€™t foam, start over with new yeast.) Whisk together flour (2½ cups), cheese, and salt, then mix into yeast mixture along with remaining ⅓ cup warm milk at low speed. Increase speed to medium and beat in 2 eggs, 1 at a time, beating well after each addition, then beat, scraping down side of bowl occasionally, until a very soft dough forms, about 3 minutes. Beat in butter, 1 tablespoon at a time, until dough is elastic, about 2 minutes. (Dough will be very sticky.)
- Scrape dough into center of bowl and sprinkle with remaining 2 tablespoon flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1½ to 2 hours.
- Punch down dough (do not knead) and turn out onto a floured surface. Cut dough into 12 equal pieces and roll each into a ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Arrange rolls 1 inch apart in a buttered 9- by 2-inch round cake pan and cover with a kitchen towel (not terry cloth). Let dough rise in a draft-free place at warm room temperature until doubled and dough fills pan, 1 to 1½ hours.
- Preheat oven to 375Â°F with rack in middle.
- Whisk together remaining egg with water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, 20 to 25 minutes. Loosen edges of rolls from pan with a sharp knife and invert rolls onto a rack, then reinvert and cool at least 20 minutes.