1 large egg
3/4 cup warm water
1 ½ teaspoons instant or rapid-rise yeast
1 3/4 cups (10 ounces) bread flour
2 tablespoons sugar
1 teaspoon salt
7 tablespoons unsalted butter, softened
1. Whisk water, yeast, and egg together in a spouted measuring cup. In bowl of food processor, add flour. Turn processor to on and pour the water mixture through the open feed tube. Let it process just until a dough forms, 10 to 15 seconds. Let stand for 15 minutes.
2. Add sugar and salt and pulse a few times to combine. With processor off, drop in 1 tablespoon softened butter, then pulse twice. Repeat with the other tablespoons of butter. Once all the butter is added, turn the processor to on and run for 30 seconds.
3. Transfer dough to very lightly floured counter. Knead briefly to form ball and transfer, seam side down, to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover with plastic wrap. Let rise until doubled in volume, about 1 hour.
4. Grease square baking dish and set aside. Transfer dough to counter. Press dough gently but firmly to expel all air. Pat and stretch dough to form 8 by 9-inch rectangle with short side facing you. Cut dough lengthwise into 4 equal strips and cut each strip crosswise into 3 equal pieces. Working with 1 piece at a time, stretch and press dough gently to form 8 by 2-inch strip. Starting on short side, roll dough to form snug cylinder and arrange shaped rolls seam side down in prepared pan. Cover with plastic and let rise until doubled, 45 minutes to 1 hour.
5. When rolls are nearly doubled, adjust oven rack to lowest position and heat oven to 375 degrees. Bake rolls until deep golden brown, 25 to 30 minutes. Let rolls cool in pan on wire rack for 3 minutes; invert rolls onto rack, then reinvert right side up. Let rolls cool for at least 20 minutes before serving.
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