Obtain professional-quality breads at residence with the brand new Ooni Halo Professional Spiral Mixer. Its distinctive twin perform of blending and kneading effectively creates a powerful gluten community inside dough, enabling these savory dinner rolls to bake up full and excessive on the skin with a gentle, fluffy crumb on the within.
Bitter Cream-and-Chive Clover Rolls
Rolls
- 3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided
- 3 tablespoons (36 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 2¼ teaspoons (7 grams) instantaneous yeast
- 1 teaspoon (2 grams) floor black pepper
- ½ cup (120 grams) plus 1 tablespoon (15 grams) water, divided
- ½ cup (120 grams) bitter cream
- ¼ cup (57 grams) unsalted butter, cubed
- 2 massive eggs (100 grams), room temperature and divided
- 3 tablespoons (9 grams) finely chopped contemporary chives
- Garlic-Chive Butter (recipe follows)
Garlic-Chive Butter
- 1 cup (227 grams) unsalted butter, room temperature
- 2 tablespoons (6 grams) finely chopped contemporary chives
- 2 cloves garlic (6 grams), grated
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (1 gram) floor black pepper
Rolls
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Within the bowl of the Ooni Halo Professional Spiral Mixer, whisk collectively 1½ cups (188 grams) flour, sugar, salt, yeast, and pepper by hand till mixed. Connect dough hook and breaker bar.
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In a medium saucepan, warmth ½ cup (120 grams) water, bitter cream, and butter over medium-low warmth, stirring continuously, till butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add bitter cream combination and 1 egg (50 grams) to flour combination; beat at medium-low pace, 30%, till mixed, 1 to 2 minutes, stopping to scrape sides of bowl. With mixer on medium-low pace, 30%, regularly add 1¾ cups (219 grams) flour and chives, beating simply till mixed and stopping to scrape sides of bowl. Slowly enhance mixer pace to medium, 50%. Beat till a gentle, elastic dough varieties, 6 to 10 minutes. Dough will draw back from sides of bowl and collect across the dough hook, and a small piece of dough will stretch till skinny and translucent with out tearing. Add as much as remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is simply too sticky.
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Flippantly spray a big bowl with cooking spray. Place dough in bowl, turning to grease prime. Cowl and let rise in a heat, draft-free place (75°F/24°C) till doubled in dimension, 30 to 45 minutes.
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Spray a 12-cup muffin pan with cooking spray.
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End up dough onto a clear floor, and divide into 36 parts (about 21 grams every). Form every portion right into a ball; place 3 dough balls in every ready muffin cup. Cowl and let rise in a heat, draft-free place (75°F/24°C) till puffed, about half-hour.
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Preheat oven to 375°F (190°C).
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In a small bowl, whisk collectively remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) water; brush onto dough.
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Bake till golden brown and an instant-read thermometer inserted in heart registers a minimum of 190°F (88°C), 10 to 12 minutes. Brush Garlic-Chive Butter onto sizzling rolls; serve heat with remaining butter.
