Yield: 45 rolls
90 calories per roll
Active time: 15 minutes
Total time: 200 minutes
1½ cups almond milk
1/2 cup unsalted butter
1/2 cup sugar
2½ teaspoons yeast
1/2 cup lukewarm water
2 teaspoons salt
6 cups high gluten flour
1. In a 2 cup Pyrex measuring cup, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.
2. In another 2 cup Pyrex measuring cup, or small bowl, melt the butter in the microwave for 60 seconds. Think melted, not bubbling or boiling. Stir the butter, add the milk, and microwave for another 60 seconds. Stir and set aside.
3. Add the three eggs to the yeast mixture and lightly whisk with a fork.
4. In your stand mixer bowl, combine the flour, salt, and sugar. "Stir", with the dough hook attached to combine, about 1 minute. (I have a smaller, 225 w stand mixer. Next time, I would either half the recipe or make the dough in batches.)
5. Slowly pour in the milk mixture, kneading on "stir" until a shaggy dough forms.
6. Slowly pour in the yeast mixture and continue to "stir" until a smooth and cohesive dough forms, about 5 minutes. You may need to occasionally adjust the dough to ensure the entire mass is being kneaded.
7. Turn the dough onto the counter top and knead by hand for about 1 minute.
8. Form a ball and place in a well greased bowl, cover with plastic wrap, and let rise until doubled in size, about 90 minutes.
9. Turn the dough out onto your counter top, divide, shape into rolls or loaves, and place on a parchment or silpat lined baking sheet.
10. Cover with plastic wrap and let rise until doubled in size, about 60 minutes.
11. With about 30 minutes left in the final proof, preheat the oven to 350 degrees.
12. Brush with rolls or loaves with an egg wash and desired toppings.
(A friend gave me a set of salts, so I was thrilled to use roasted garlic gray and citrus rosemary gray.)
13. Bake until rolls are golden brown, about 20 minutes. (My loaves took about 35 minutes to bake.)
- If you're going to serve the rolls right away, lightly coat the tops with butter after they've finished baking.
- Use dairy milk.
- Add about 3/4 cup instant mashed potato flakes during step 4.