These quaint little rolls aren't exactly like the tube, though I can't add that metallic taste. LOL! The texture is slightly different, but very good for your holiday dinner table. Traditionally, the dough would be laminated like croissants and danishes, but these are pretty darn tasty; you're likely to eat quite a few!
Ingredients
1/2 cup milk
1/4 cup vegetable oil
2 tbsp sugar
1/2 tsp salt
1 egg, lightly beaten
2 1/4 tsp instant yeast (packet)
2 cups bread flour
3 tbsp butter, melted
2 tsp garlic powder (optional)
3/4 cheddar cheese, shredded (optional)
Instructions
Read Susie's Tips and Tricks below
1. Heat milk and oil together to 125F. Place in a bowl and add sugar and salt. Now blend in egg.
2. Toss in flour and sprinkle the yeast evenly. Mix together well to form a mass. Cover and let rise in a warm place. It may take some time to fully rise. Do the poke test (poke in about 1 1/2 inches with finger, if the indent remains, it's ready).
3. Place the dough on lightly floured board and roll thinly, approximately 15" wide and a little over 1/4" thick. Brush with melted butter, sprinkle some cheese and garlic powder (optional). Cut into wedges of your preferred size. Quantity of 16 works well. Roll each wedge - wide to narrow.
4. Place a few inches apart on lightly greased baking sheet. Cover and let rise again. The second rise will happen more quickly.
5. Preheat oven and bake at 400F for 6 to 9 minutes or until golden brown. Remove from tray and let cool on racks.
Susie's Tips and Tricks
You can use all-purpose flour if desired.
If using dry traditional yeast, heat liquid to 110F. No need to pre-proof the yeast with sugar and water. Use as dry and it will work fine per King Arthur's website.
As you roll out the dough, it may pull back. Let rest 5 minutes and begin again. It will stretch.
Pesto is a nice addition too.
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