Ingredientes
3/4 taza de leche tibia descremada, para que pueda subir mas
2 tbsp de azúcar
1 sobre de levadura
1 huevo y una yema, a temperatura ambiente
450g de harina normal
2 tsp de sal
140g de mantequilla a temperatura ambiente
Mezclaremos la leche con la levadura y el azúcar, luego le agregamos los huevos.
En el bol de la KA con el gancho amasador, colocamos la harina con la sal y le vamos agregando a baja velocidad los líquidos. Mezclamos por un minuto, subimos la velocidad y vamos agregando poco a poco la mantequilla ablandada.
Mezclaremos por espacio de 10 minutos. Pasado este tiempo, retiramos la masa del bol y hacemos una bola y la colocamos en un molde aceitado para que leude por espacio de 45 minutos.
Pasado este tiempo, engrasamos con mantequilla el molde de muffin. Dividimos la masa en tres partes iguales y cada una de ellas en 12 bolitas pequeñas.
Colocar dentro de cada cavidad 3 bolas, la parte más lisa hacia arriba.
Cubrir con papel film y dejar leudar por espacio de 20 minutos.
Precalentar el horno a 190ºC. Hornear 15 minutos hasta que estén dorados. A mitad de cocción podemos girar la bandeja. Retirar y pincelar con un cucharada de mantequilla derretida cuando están calientes. Se sirven tibios.
Caro :)
This month our host is Pavani from Cook´s hideout for the month Bread Event, which theme is Family feast bread.
Thanks Pavani :)
Ingredients
3/4 cup skim milk heated at 110ºF2 tbsp sugar
1 envelope instant yeast
1 large egg plus 1 egg yolk at room temperature
3 1/2 cups all purpose flour
2 tsp salt
1 1/4 sticks butter
Whisk milk, sugar and yeast in a liquid measuring cup until the yeast dissolves, then whisk in egg and yolk.
In bowl of stand mixer fitted with dough hook, mix flour and salt until combine, add liquid at low . Increase speed to medium and add softened butter. Mix for 10 minutes. Turn dough into lightly floured surface and knead briefly to form smooth ball. Transfer to a greased bowl, cover with film and let rise for 45 minutes or until it doubled in size.
Heat oven to 375 degrees. Bake until golden brown, 15 minutes, rotating tin halfway. Brush rolls with one tbsp of butter. Serve warm.
This recipe is adapted from Cooks Country.
Let's take a look at what my fellow bakers have baked for this month’s Family Feast Breads event:
- Butterflake Rolls from Karen's Kitchen Stories
- Cardamom Fig Braid from A Shaggy Dough Story
- Challah Bread from la cocina de Aisha
- Cheesy Garlic Pull-Apart Buns from Food Lust People Love
- Chicken in a Blanket from Sneha's Recipe
- Classic Dinner Rolls from A Baker's House
- Cloverleaf Rolls from En La Cocina de Caro
- Cranberry & Orange Spice Bread from Baking in Pyjamas
- Eggless Coconut Pineapple Quick Bread from Seduce Your Tastebuds
- Edible Bread Basket from Passion Kneaded
- Mallorcan Ensaimadas from Ruchik Randhap
- Meyer Lemon & Cranberry Einkorn Bread from The Schizo Chef
- Pear Pie Cinnamon Rolls from From Gate to Plate
- Poppy Seed Coiled Challah from Bakingyummies
- Poppyseed Roll from A Day in the Life on the Farm
- Povitica from Spiceroots
- Pumpkin Dinner Rolls from Cook's Hideout
- Pumpkin Yeast Bread from Hostess At Heart
- Rose-shaped Buns from Sara's Tasty Buds
- Savory Cheddar Honey Butter Rolls from Hezzi-D's Books and Cooks
- Simple High Fibre Baguettes from What Smells So Good?
- Smoked Cheddar Caramelized Onion Dinner Rolls from Noshing With The Nolands
- Sweet Dumpling Squash Drop Biscuits from Magnolia Days
- Thanksgiving Wreath Braided Bread Centerpiece from Pastry Chef Online
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
