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圣人 & 黑黄油餐卷

鼠尾草棕色黄油晚餐卷食谱

松软可口, 配上可口的焦糖坚果棕色黄油, these 圣人 dinner rolls are a flavorful upgrade to ordinary dinner rolls. Serve with your favorite cold weather meals or on the holiday dinner table… and prepare for zero leftovers!

简单的面团和酵母一起, 牛奶, 布朗黄油, 一点蜂蜜, 面包粉, 盐, 一个鸡蛋, 加上新鲜鼠尾草和百里香. Browning butter is gently cooking butter on the stove until it develops a toasty, caramelized flavor. It pairs wonderfully with the aromatic and earthy herb flavors in the dough. 我喜欢用 来自红星的铂金酵母 哪一种是混合了天然面团改良剂的速溶酵母. Your rolls will be extra fluffy, extra flaky, and ready to soak up any soup, sauce, or gravy. (还有你感恩节餐盘里的所有美味!)

和很多卷的食谱一样,面团需要两次发酵. 在面团第一次发酵后, punch it down to release the air and begin shaping the dough into about 15 rolls. Arrange into a 9×13-inch baking pan and let the shaped rolls rise once again before baking.

烤至面包卷变高,呈金黄色. The crown on top of your beautiful 圣人 dinner rolls is a light brush of 布朗黄油 and chopped fresh 圣人, 你也用在面团里的两种原料. 撒上一层粗盐就成了最后一笔, 但如果你没有,请随意跳过.

If you love homemade dinner rolls and crave a flavorful upgrade, this recipe delivers!

鼠尾草棕色黄油晚餐卷

鼠尾草棕色黄油晚餐卷
松软可口, 配上可口的焦糖坚果棕色黄油, these 圣人 dinner rolls are a flavorful upgrade to ordinary dinner rolls. Serve with your favorite cold weather meals or on the holiday dinner table… and prepare for zero leftovers!
收益率 14 到16卷
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成分

  • 1/2 杯(115克) 无盐黄油,切成8块
  • 3/4 杯(187克) 全脂牛奶或脱脂牛奶,加热至110°F(43°C)
  • 1 (0.25盎司包装(7克)或2又1/4茶匙 铂酵母
  • 3 汤匙(63克) 亲爱的,分开
  • 1 大(50克) 鸡蛋,室温
  • 1 茶匙(6克) 食盐
  • 2 茶匙 新鲜切碎的鼠尾草叶,再加一点用来装饰
  • 1 茶匙 新鲜百里香叶
  • 3 杯(390克) 面包粉,根据需要再加一些 (勺平法)
  • 海盐,用来整理 (可选)

指令

  • 把黄油煎成棕色: Set out a medium heatproof bowl because you’ll need it at the end of this step. 将切片黄油放入浅色煎锅或平底锅中. A light-colored interior is crucial for determining when the butter begins to brown. 用中火融化黄油,不断搅拌. 黄油一旦融化,就会开始起泡沫. 继续搅拌/搅拌,密切关注. 大约5-7分钟后, the butter will begin browning and you’ll notice lightly browned specks forming at the bottom of the pan. 一旦它变成浅焦棕色, 立即关火,倒入碗中, including any brown solids that have formed on the bottom of the pan. 冷却10分钟.
  • 准备面团: Whisk the warm 牛奶, yeast, and 1 Tablespoon honey together in the bowl of your stand mixer. 或者,如果你没有立式搅拌机,用一个普通的大搅拌碗. Loosely cover and allow to sit for 5—10 minutes until foamy and frothy on top.
  • 加入剩下的蜂蜜, 鸡蛋, 6 Tablespoons (90ml) of the slightly cooled 布朗黄油 (reserve the rest for brushing on top of rolls in step 11), 盐, 圣人, 百里香, 一杯面包粉. 带面团钩或桨的附件, 低速搅拌30秒, 用橡皮铲把碗的边缘刮下来, 然后加入剩下的面包粉. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, 大约2分钟. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
  • 揉面: Keep the dough in the mixer and beat for an additional 3 full minutes or knead by hand on a lightly floured surface for 3 full minutes.
  • 上升1: 在大碗上涂上油或不粘喷雾剂. 把面团放在碗里,转动面团,让它的四面都沾上油. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size.
  • Grease a 9×13 inch baking pan or two 9-inch square or round baking pans.
  • 卷的形状: 面团揉好后,把它压下去释放空气. 将面团分成14-16等份. (目测一下就可以了——不需要完美!把每一块都捏成一个光滑的球. Arrange in prepared baking pan or a couple inches apart on a lined baking sheet.
  • 上升2: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. 发酵至蓬松,大约需要45-60分钟.
  • Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It's best to bake the rolls towards the bottom of the oven so the tops don't burn.)
  • 烤面包卷: Bake for 23-27 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil.
  • 从烤箱中取出面包卷. Heat remaining browned butter to melt it since it has likely solidified and mix with a pinch of fresh chopped 圣人. 将混合物刷遍温暖的面包卷. 如果愿意,在顶部撒上粗盐. 冷却几分钟后食用.
  • Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.

笔记

  1. 冷冻国民彩票说明: 从步骤7开始准备食谱. Place shaped rolls in a greased baking pan, 盖紧, and freeze for up to 3 months. 一旦冻结, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. 在你招待他们的那天, 把面团放在抹了油的烤盘中, 盖紧, 然后让它们解冻,发酵4-5小时. 按指示烘焙. 你也可以把烤好的晚餐卷冷冻起来. 让它们完全冷却,然后冷冻3个月. Thaw in the refrigerator or at room temperature, then reheat as desired. 如果重新加热整个锅, lightly cover and reheat in a 300°F (150°C) oven for about 10 minutes or until warm.
  2. 一夜之间指令: 从步骤7开始准备食谱. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. 在你第二天需要它们之前至少3小时, 把面包卷从冰箱里拿出来, 保持覆盖, 在烘焙前,让面团在柜台上发酵1-2小时. 或者,你也可以让面团发挥作用 1日上涨 在冰箱里过夜. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. 继续步骤9.
  3. 无支架搅拌机? 如果你没有立式搅拌机, you can use a large mixing bowl and mix the dough together with a sturdy rubber spatula or wooden spoon. 这需要一些手臂肌肉. A hand mixer works, but the sticky dough repeatedly gets stuck in the beaters. Mixing by hand with a wooden spoon or rubber spatula is a better choice.
  4. 牛奶: Butter牛奶 or whole 牛奶 are ideal for the best, richest flavor and texture. Keeping that in mind, feel free to substitute with a lower-fat or nondairy 牛奶.
  5. 草本植物: 如果你没有新鲜的草药,你可以用干的代替. Simply reduce the amount by half, so 1 茶匙 dried 圣人 and 1/2 茶匙 dried 百里香. (如果你想要额外的味道,可以加更多.)
  6. 面粉: 如果你没有面包粉,你可以用通用面粉. All-purpose flour is convenient for most, but 面包粉 produces chewier dinner rolls. 不管你用什么,面包卷都是柔软蓬松的. Either flour is fine and there are no other changes to the recipe if you use one or the other.
 
配方的 莎莉的烘焙瘾.

这个食谱是你做的吗?

国民彩票app下载想看看! 标签 @redstaryeast 使用标签#红星酵母


莎莉麦肯尼

莎莉麦肯尼 is a professional food photographer, cookbook author, and baker. 她写过, 拍摄, 并且发表了1个以上,从零开始做了000道食谱,还写了三本烹饪书. Her thorough step-by-step tutorials give millions of followers the knowledge and confidence to bake from scratch. 访问 莎莉的烘焙瘾 了解更多莎莉的食谱!

审查 & 评论

安德里亚| 回复

thanksgiving is so busy, what is the best way to make these ahead of time and finish for dinner

红星酵母| 回复

嗨,安德里亚-这真是忙碌的一天! 这里有一些提前准备的技巧:从第7步开始准备食谱. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. 在你第二天需要它们之前至少3小时, 把面包卷从冰箱里拿出来, 保持覆盖, 在烘焙前,让面团在柜台上发酵1-2小时. 或者,你也可以让面团发挥作用 1日上涨 在冰箱里过夜. Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. 继续步骤9.
烘焙快乐,节日快乐!

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