Pain de Mie Pull-Apart Rolls Recipe
Photo: Julia A. Reed
Makes 25 to 30 small rolls
Ingredients
3 1/2 cups all-purpose flour
1/4 cup plus 2 Tbsp. milk
1/2 cup plus 2 Tbsp. water
1 1/2 tsp. fine salt
1 Tbsp. dry instant yeast
1/4 cup plus 1 1/2 tsp. (4 1/2 Tbsp.) unsalted butter, softened
1 Tbsp. honey
Directions
Warm the milk to room temperature (70 to 75 degrees).
In a large mixing bowl, stir together the flour, salt and yeast. Add the water, milk, butter and honey. Mix with a hand, or the handle end of a wooden spoon, until the dough forms a shaggy mass. With some doughs you may have to knead for a few strokes in the bowl to incorporate everything. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 1 1/2 hours at room temperature, folding after 15, 30 and 60 minutes, then leave untouched.
Lightly grease a 13- by 18-inch sheet pan, or line it with parchment paper or lightly grease a cast-iron pan.
Divide as many rolls as you need. Shape into rolls and place on your pan, distributing them evenly with roughly 1/2-inch spaces between them. Cover and proof until they are touching, 50 to 60 minutes.
Toward the end of the proof, preheat the oven to 425°. Bake the rolls for 18 to 22 minutes. Bake until the sides are golden and the top is well colored. For more shine, brush with melted butter after baking.
From Breaking Bread: A Baker's Journey Home in 75 Recipes (Harper Wave) by Martin Philip.
Ingredients
Directions
Warm the milk to room temperature (70 to 75 degrees).
In a large mixing bowl, stir together the flour, salt and yeast. Add the water, milk, butter and honey. Mix with a hand, or the handle end of a wooden spoon, until the dough forms a shaggy mass. With some doughs you may have to knead for a few strokes in the bowl to incorporate everything. If you find it easier, after some stirring, scrape the dough out of the bowl with a plastic scraper onto your work surface and knead briefly with your hands just until the dough comes together. Resist the urge to add more flour. Scrape the dough off the work surface and return it to the bowl for bulk fermentation.
Scrape down the sides of the mixing bowl and allow the dough to rise, covered, for 1 1/2 hours at room temperature, folding after 15, 30 and 60 minutes, then leave untouched.
Lightly grease a 13- by 18-inch sheet pan, or line it with parchment paper or lightly grease a cast-iron pan.
Divide as many rolls as you need. Shape into rolls and place on your pan, distributing them evenly with roughly 1/2-inch spaces between them. Cover and proof until they are touching, 50 to 60 minutes.
Toward the end of the proof, preheat the oven to 425°. Bake the rolls for 18 to 22 minutes. Bake until the sides are golden and the top is well colored. For more shine, brush with melted butter after baking.
From Breaking Bread: A Baker's Journey Home in 75 Recipes (Harper Wave) by Martin Philip.
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