Soft butter bread with a twist, Tuna infusion
Ingredient:
DOUGH
4 cups all-purpose flour
1 1/4 cups whole milk, warmed to about 110°F
2 teaspoons active dry yeast
1/4 cup granulated sugar
1 teaspoon salt
1large egg, at room temperature
1 stick (1/2 cup) unsalted butter, softened
Instructions
Activate the Yeast: In a large mixing bowl, combine the warm milk and sprinkle the yeast over the top and then add sugar and mix
Prepare the Dough: To the same mixing bowl, add the flour, salt, eggs, and softened butter. Mix until the dough starts to come together.
Knead the Dough: Knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.
First Rise: Transfer the dough to a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 30 -50 minutes until doubled in size.
Shape the Dough for Layers: Punch down the dough to release the air. Divide the dough into equal portions, about 10 pieces. Take each portion of dough and flatten it out into a rectangle. Starting from one end, roll the dough tightly into a long log shape to create layers within each roll.
Place in Baking Tray: Arrange the shaped rolls side by side in a greased baking tray. This will help them bake into a pull-apart style loaf.
Second Rise: Cover the rolls loosely and let them rise again for 30-50 minutes, or until puffy.
Apply the Egg Wash: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with the egg wash and sprinkle with sesame seeds.
Bake: Bake the rolls for 20-30 minutes, or until golden brown on top. Remove from the oven and let them cool slightly.
Ready to serve
#foodandinspirations #bread #baking #baking #delicious #recipe #breadrecipe #howto #food #heathyrecipe #homemade #highlightseveryone #butterbread
Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/by/4.0/