The recipe is rather huge, as it makes 24 rolls, so I have halved the recipe to make 12 rolls, just nice for my family. Bobby Flay did not mention anywhere in the recipe on the suitable size of baking pan to use, and for half a recipe with 12 rolls, I have used a 9"square pan which is just perfect.
The dough is really easy to work with, and the rolls bakes up high with lovely golden brown crust.
Look at the softness of the rolls. They are soft, fluffy and really good! Great eaten on its own as the rolls has a light sweetness to it. I had two with a cup of coffee for my breakfast. The rolls stays just as soft on the next day.
* my measurements for half a recipe, yield 12 rolls, listed in blue
(source from : foodnetwork.com , Bobby Flay)
Makes 24 rolls
1-1/2 cups milk (3/4 cup)
1 stick unsalted butter, cut into pieces, plus more for brushing (60gm salted butter)
1/2 cup sugar (1/4 cup)
1 package active dry yeast (1 tsp)
1/2 cup warm water (1/4 cup)
3 large eggs, lightly beaten (1 egg)
1-1/2 teaspoons salt (1/8 tsp)
6 cups all-purpose flour (3 cups plus 2 tbsps)
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
(I divided the dough into 12 equal pieces, about 65gm each, shape into rounds and placed in a greased 9" tray. Cover with cling wrap and let rise until doubled, remove cling wrap, proceed with baking).
Preheat the oven 350F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving. (I baked for 23 minutes, tent the top with foil during the last ten minutes of baking, as the the rolls are already golden brown).
I am linking this post to "Cook Like A Star : Bobby Flay" event hosted by Zoe of Bake For Happy Kids, Baby Sumo of Eat Your Heart Out and Grace of Life Can Be Simple.