Try these at your next holiday dinner. The texture is slightly different from the grocery store tube stle roll, but it's homemade! 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, scalded-opt) 122g
1/4 cup vegetable oil of your choice 55g
1 egg, warmed
2 tbsp sugar 24g
1/2 tsp salt
2 cups bread flour 240g or ap flour 220g
2 1/4 tsp instant or active dry yeast 7g
3 tbsp butter, melted 42g
2 tsp garlic powder (optional)
3/4 cheddar cheese, shredded (optional) 170g
Instructions
1. Optional step! Scald milk. Place milk in a small pot and bring to 180F/82C. If a skin forms remove. Then cool to room temp or bread machine's recommended temperature. Scalding serves a purpose; noted below.
2. Place first 7 ingredients in machine and use the Dough setting. This dough tends to take longer to rise than other types.
3. Place the dough on lightly floured board and roll thinly, approximately 15"/ 38cm wide and a little over 1/4" /6mm 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/204C for 6 to 9 minutes or until golden brown. Remove from tray and let cool on racks.
Susy's Tips and Tricks
Scalding milk denatures the proteins. This makes the milk a better food for yeast, which means faster proofing, larger volume, and a fluffier product. It also makes for a smoother dough with better moisture retention.
You can omit the scalding if desired. I think it does make for a better result in this instance, but I've skipped it and the results have been favourable.
Measure your flour correctly. Spoon into measuring cup and then scrape with a flat edge. Weighing works too.
When the dough is kneading. Check it. You want a smooth slightly tacky texture. Touch it. You may need to add a few tsp of flour or water. Maybe more. Humidity and barometric pressure modify the dough ball regardless of weighing your ingredients.