This book, that I am so loathe to release from my possession, is Rustic European Breads from your Bread Machine. And, I kid you not, every single recipe that I've made - every single one! - has been great. I may be nurturing a slightly ridiculous obsession with all things baked (baked savories, anyway, not as much for the sweets), but I don't care. Bread is the staff of life, after all. I live for the stuff.
Because I love bread so very much, and because there are no decent bakeries in a 40 mile radius from my home...and because I do tend toward the why-spend-money-on-it-when-I-can-learn-to-make-it-myself (aka - cheap, no!, self-sufficient) side, this book sings to me. There's a recipe for every sort of bread craving you might find yourself in possession of. And the best part? Bread machine, baby! Who has time to do all the kneading? Granted, it does still take a little planning and timing, but we do have these marvelous contraptions called clocks...oh, and brains...so it's just a matter of working out when to have those delicious little numbers popping out of the oven, and cooling on a rack, awaiting their fate. That is: My Belly.
So, today's treat is a recipe for Milk Rolls. And, yes, that really doesn't sound overwhelmingly exciting, I am aware. However, let me just say this: Light, airy, and fluffy on the inside, with a perfect, pillowy crumb. Not to be confused with a dinner roll, mind you. Here's why: the crust. While possessing the loveliest, softest insides, these rolls have just the right crust to hold stuff. While definitely not a crusty roll, they do possess an exterior of the utmost integrity. An admirable crust, you might say. One that is just perfect for showcasing a great filling: sloppy joe's perhaps, a good burger, or maybe a nice slow roasted pork shoulder with some coleslaw? Oh yes. That's the stuff.
Whatever you choose to fill them with, be it a sloppy something or other, or a nice sharp cheese and salami, these are the kind of rolls that are best served with something delicious inside. Enjoy!
Milk Rolls - Adapted from Rustic European Breads for your Bread Machine
- makes 10 large rolls
Ingredients - place in your bread machine in the order the manual calls for, I do my wet ingredients first, followed by salt, sugar, and yeast, then the flour
2 Tbs yeast
3 cups bread flour
1 Tbs sugar
1 1/2 tsp fine sea salt
2 Tbs vegetable oil
2 large eggs, lightly beaten*
1/2 cup warm water
1/2 cup milk
sesame seeds, for sprinkling on top (optional)
1 egg white, for brushing (optional)
*Note* The original recipe calls for using only 1 egg in the dough. I must have not been paying attention last night, and used two, and the result was an even softer roll, than when I previously made them, using one egg.
Process on the dough setting, for the entire time, if using a 1 1/2 or 2 pound machine. If using a smaller machine, remove the dough after it finishes kneading, usually about 1/2 an hour in, then allow to rise in a large, lightly greased bowl, covered with plastic wrap.
Lightly grease a large baking sheet. Turn the risen dough onto a lightly floured surface, and form the dough into 10 tight, smooth, equal balls. Place the rolls on the prepared baking sheet and cover with a tent of aluminum foil, or a large garbage bag. If using the bag, lightly flour the rolls, so the plastic doesn't stick to them. Set aside to rise until doubled in size, roughly an hour. Twenty minutes before baking, preheat oven to 375 deg F.
Once the rolls have doubled in size, remove the foil or bag, and, if you choose to top with sesame seeds, brush them lightly with egg white, then sprinkle with the seeds. If you don't wish to have sesame rolls, simply spritz with water before placing in the oven.
Bake on the middle rack for 18 to 20 minutes, until golden brown. Allow to cool on a wire rack, then split and fill with your heart's desire.
These rolls will keep in a plastic bag for up to one week.