* Exported from MasterCook *
Rolls, Dinner Rolls with Shallots, Preserved Lemon, and Black Pepper
Recipe By :Kat Craddock
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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2 Tbsp. extra-virgin olive oil
1 1/2 cups thinly sliced shallots -- (4 1/2 oz.)
1/2 cups preserved lemon -- finely chopped
1 Tbsp. freshly ground black pepper
1/3 cups whole milk -- (2 1/2 oz.)
2 large eggs
1 2/3 cups bread flour -- plus more for dusting (10 oz.)
2 Tbsp. sugar -- (1/2 oz)
3/4 teaspoon active dry yeast -- or 1/2 tsp instant
1 3/4 tsp. kosher salt
1 stick unsalted butter -- plus (4 1/2 oz.)
1 Tbsp. unsalted butter -- room temperature, diced
4 Tbsp. melted unsalted butter -- cooled to room
temp, for brushing (2 oz.)
Nonstick cooking spray -- or canola oil
Aromatic shallots, tart preserved lemon, and plenty of freshly ground
black pepper turn classic cake-like brioche savory in these festive,
flavor-packed buns.
Time: 8 hours
In a large skillet set over medium heat, add the oil. When the oil is
hot, add the shallots and cook, stirring occasionally, until soft and
fragrant, 5 to 6 minutes. Stir in the preserved lemon and pepper,
then remove the pan from the heat. Set aside and let cool to room temperature.
In a stand mixer fitted with the paddle attachment, add the milk,
eggs, flour, sugar, yeast, and salt. Mix on low speed until the dry
ingredients are completely moistened, about 2 minutes. Increase the
speed to medium and continue mixing, scraping down the sides of the
bowl as needed, until a glossy dough forms and pulls away from the
sides, 9 to 11 minutes. Scrape the dough off the paddle, add the
diced butter, and mix on low speed for 1 minute. Increase the speed
to medium and continue mixing, scraping down the sides and bottom of
the bowl as needed, until the butter is incorporated, and the dough
is very silky, shiny, and completely homogenous, 5 to 6 minutes. Mix
in the shallot mixture until completely incorporated, 2 to 3 minutes more.
Lightly grease a large bowl with cooking spray, then transfer the
dough to the bowl. Cover with a lid or plastic wrap and refrigerate
for at least 6 hours or overnight.
Turn the dough out onto a lightly floured work surface. Using a
lightly floured rolling pin, roll the dough out into a 12" square.
Brush the surface with the melted butter, then roll the square into a
tight cylinder. Transfer to a large plate or baking sheet and
refrigerate until very firm, at least 20 minutes; alternatively, wrap
tightly in plastic and freeze for up to 2 weeks.
Grease two 12-cup muffin tins with cooking spray. Retrieve the dough
and transfer to a clean work surface. Slice into 24 pieces, each
about 1/2" thick. Transfer the slices to the prepared tins (1 slice
per cup) and loosely cover with plastic wrap. Set aside at room
temperature until the rolls are very gassy, puffed, just slightly
more than doubled in size, and not quite flush with the rims of the
cups, about 2 hours.
Preheat the oven to 350F, with a rack in the center. Bake, rotating
the tins 180 once halfway through, until the rolls are evenly golden
brown and cooked through, 25 to 30 minutes. Remove from the oven and
let cool slightly, 2 to 3 minutes. Unmold the rolls and serve warm.
S(Internet address):
https://www.saveur.com/dinner-rolls-shallots-preserved-lemon-black-pepper-recipe/
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Per Serving (excluding unknown items): 121 Calories; 8g Fat (58.8%
calories from fat); 2g Protein; 11g Carbohydrate; trace Dietary
Fiber; 35mg Cholesterol; 249mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0
Other Carbohydrates.
NOTES : 2019 - 0724