Turkey-Tail Rolls

  • Yield: Makes 12
Turkey-Tail Rolls

Source: Martha Stewart Living, November 2006

Ingredients

  • 14 tablespoons unsalted butter, cut into small pieces, plus more for bowl and tin
  • 1 1/4 cups warm (about 110 degrees) milk
  • 1 envelope (1/4 ounce) active dry yeast
  • 3 tablespoons sugar
  • 1 3/4 teaspoons salt
  • 5 1/2 cups all-purpose flour, plus more for work surface
  • 3 large eggs, lightly beaten

Directions

  1. Butter a large bowl and a 12-cup standard muffin tin; set aside. Stir together 1/2 cup milk and the yeast in a bowl. Let stand until foamy, 5 minutes.

  2. Bring remaining 3/4 cup milk to a simmer in a medium pan. Remove from heat. Add 6 tablespoons butter, the sugar, and salt; stir until butter melts. Set aside.

  3. Put 4 1/2 cups flour into the bowl of an electric mixer. Make a well in the center, and pour in yeast mixture, butter mixture, and the eggs. Attach bowl to mixer fitted with the dough hook; mix on low speed until dough just comes together, about 2 minutes. Turn out onto a lightly floured surface; knead until smooth and no longer sticky, about 5 minutes, adding remaining cup flour as needed. Transfer to buttered bowl, turning to coat. Cover with a clean kitchen towel. Let rise in a warm, draft-free place until almost doubled in bulk, about 1 hour. Punch down dough; let rest 10 minutes.

  4. Divide dough in half; cover half with a towel. On a lightly floured surface, roll out remaining half to 1/4 inch thick. Cut to 12 by 9 1/2 inches, discarding scraps. Position short side of dough parallel to counter's edge. Cut crosswise into six 2-inch strips. Cut strips crosswise into 3 1/2-inch, 3 1/4-inch, and 2 3/4-inch pieces.

  5. Preheat oven to 375 degrees. Melt remaining 8 tablespoons butter in a skillet. Brush all pieces of dough with melted butter; reserve some for brushing tops. Center and stack pieces from each strip, largest to smallest (you will have 6 stacks). Fold each stack in half lengthwise; fit, folded edge down, into a prepared muffin cup, making a V. Cover with a towel; let rise in a warm, draft-free place 30 minutes. Repeat process with remaining dough.

  6. Brush melted butter over top of each roll. Bake until golden brown, 15 to 20 minutes. Brush with more melted butter; serve hot or at room temperature.

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