- 1 杯(240毫升) 全脂牛奶 (加热到110 - 115°F)
- 1 (0.25盎司)包装(7克)或2 1/4茶匙 铂酵母
- 1/2 茶匙 砂糖
- 1/4 杯(84克) 蜂蜜
- 1 大 蛋
- 1 大 蛋黄
- 1/4 杯(60克) 无盐黄油，融化后稍微冷却
- 1/2 茶匙 盐
- 3 1/2 杯(452克) 面包粉
- 1/4 杯(60克) 无盐黄油，非常软
- 2 汤匙(42克) 蜂蜜
- Pour warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Stir in yeast and 1/2 tsp sugar into the milk and allow to sit for 10 minutes.
- 立式混合器低速运行, 添加蜂蜜, 蛋, 蛋黄, 融化的黄油, 盐, 三杯面粉. Beat on low speed for 1 minute, then add remaining 1/2 cup of flour. 慢拍1分钟，两者结合. 面团要厚，但要软. 只是有点粘. It should pull away from the sides of the bowl as it mixes. 这样就可以开始揉面了. If, however, the dough is too sticky to handle– add more flour, 1 tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
- Form dough into a ball and turn it out onto a lightly floured surface. 揉至面团光滑有弹性, 2 - 6分钟, then place into a greased bowl (use olive oil or nonstick spray). 把面团翻个面，让它覆盖所有的面. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, 大约2小时. (*请参见下面的note)
- Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. 如果需要，再按一下，释放更多的气泡. 用快刀或切面刀将面团切成两半. Cut each half into 8 equal pieces for a total of 16 pieces that are about 1/4 cup each– golfball size, 左右. 他们不需要完美! Shape into balls as best you can and arrange in a greased 9×13-inch baking pan. Loosely cover with plastic wrap and allow to rise until doubled in size and puffy, about 1 hour.
- 预热烤箱至177°C. Bake the 卷 for 18-21 minutes until the tops are golden brown and the edges of each roll look cooked. While the 卷 bake, mix the topping ingredients together to make a creamy 蜂蜜 butter. Remove the 卷 from the oven when they are done and brush or spread a generous amount of 蜂蜜 butter onto each warm roll. 与剩余的蜂蜜黄油一起食用.
- Cover leftovers and keep in the refrigerator for up to 1 week or freeze for up to 3 months, 然后在冰箱里解冻一夜. 放入149°C的烤箱加热10分钟.
*提前做小费/过夜:面团发酵两个小时后, punch down the dough inside the mixing bowl and cover the bowl tightly with plastic wrap. 冷藏过夜或最多2天, then remove from the refrigerator and continue with next step. 不要把蜂蜜黄油涂在上面! 没有它，面包卷就没有味道了. 最好在烘焙后马上涂上蜂蜜黄油. 不低脂牛奶吗. 全脂牛奶是最佳口感和口感的关键. 如果有的话，2%可能会被扣除. 配方的 莎莉的烘焙上瘾.