Subterms
Using a combination of all-purpose and whole wheat flours gives the bread a tender crumb and a subtle toasty, nutty flavor. With a sweetness that doesn’t overwhelm, this versatile bread is a great base for all kinds of sandwiches, whether a grilled cheese, turkey and Swiss, or classic peanut butter and jelly. LEGGI TUTTO
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.In a medium saucepan, heat mashed potato, ½ cup (120 grams) milk, butter, and ¼ cup (60 grams) potato water or water over medium heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm potato mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 1¾ cups (219 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Line a rimmed baking sheet with parchment.Turn out dough onto a lightly floured surface. Divide into 6 portions (about 138 grams each). Shape each portion into a round. Place rounds, seam side down, at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Preheat oven to 350°F (180°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Gently brush top of dough with egg wash. Using a sharp paring knife or lame, score an “X” shape into top.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 5 days. Tightly wrap in plastic wrap, and freeze for up to 3 months. LEGGI TUTTO
Sliders get their name from United States Navy sailors who would say that their small size lets them “slide down” easily. Sour cream adds fat and moisture to the dough and helps create short gluten strands, which means a tender, rich bread. Try them topped with pulled pork. LEGGI TUTTO
For garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar, and refrigerate for up to 2 weeks.For onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.For dough: In the bowl of a stand mixer, combine 1 cup plus 3 tablespoons (270 grams) room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a lightly floured surface, and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.Preheat oven to 425°F (220°C).Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO
In the bowl of a stand mixer, stir together ½ cup (120 grams) warm water, 1 tablespoon (12 grams) sugar, and yeast by hand; let stand until foamy, about 10 minutes.Add 2 cups (250 grams) all-purpose flour, whole milk, melted butter, bread flour, coconut milk, eggs, salt, extracts, and remaining 3 tablespoons (36 grams) sugar to yeast mixture; using the paddle attachment, beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute. Add 2 cups (250 grams) all-purpose flour; beat at low speed just until combined. Increase mixer speed to medium; beat until well combined, about 1 minute.Switch to the dough hook attachment. Beat at medium speed just until dough starts to pull away from sides of bowl, 3 to 4 minutes; add up to remaining ¼ cup (31 grams) all-purpose flour, 1 tablespoon (8 grams) at a time, if needed. (Dough will still be quite soft and slightly sticky but should not seem excessively wet.)Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour. (Alternatively, cover and refrigerate overnight. When ready to use, proceed as directed.)Place 3 large baking sheets upside down, and spray with cooking spray. Cut 14 (6-inch) squares of parchment paper, and place on prepared pans. Spray parchment with cooking spray. Spray 3 large sheets of plastic wrap with cooking spray.Punch down dough. Lightly dust a work surface with all-purpose flour; turn out dough onto prepared surface, and divide into 14 portions (about 80 grams each). Roll 1 portion of dough into an 18-inch-long log of equal thickness. (Keep remaining dough covered with plastic wrap, spray side down.) Place a finger in center of dough log, and fold log in half crosswise. Twist dough 4 to 5 times to look like a rope, and pinch ends together. Repeat with remaining dough.Gently transfer doughnuts to prepared parchment squares, spacing 2 to 3 inches apart. Cover doughnuts with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 40 minutes to 1 hour.In a large heavy-bottomed saucepan, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 365°F (185°C).Line 2 large rimmed baking sheets with paper towels.Working in batches, use parchment paper to gently pick up doughnuts and add to oil. (Do not place parchment paper in oil.) Fry until golden brown, about 1 minute per side. Remove doughnuts from oil using a spider strainer, and place on prepared pans. Let cool completely.Line 2 large rimmed baking sheets with parchment paper; place wire racks on top.Dip cooled doughnuts halfway into Coconut-Orange Glaze; lift straight up and gently swirl in a circular motion to let excess drip off. Place doughnuts, glaze side up on prepared rack, and let stand until glaze is set, 20 to 30 minutes. Best served same day as made. LEGGI TUTTO
Skoleboller, or school buns, earned their name from the Norwegian tradition of including them in children’s school lunch boxes as a treat.
Coconut Skoleboller
Makes 12 buns
3⅔ cups (458 grams) all-purpose flour, plus more for dusting½ cup (100 grams) granulated sugar1 (0.25-ounce) package (7 grams) active dry yeast*1 teaspoon (3 grams) kosher salt½ teaspoon (1 gram) ground cardamom½ cup (120 grams) warm whole milk (120°F/49°C to 130°F/54°C)½ cup (120 grams) warm canned unsweetened coconut milk (120°F/49°C to 130°F/54°C)2 large eggs (100 grams), room temperature and divided⅓ cup (76 grams) unsalted butter, cubed and softenedCoconut Pastry Cream (recipe follows)1 cup (120 grams) confectioners’ sugar2 tablespoons (30 grams) water, room temperatureGarnish: sweetened coconut flakes
In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, granulated sugar, yeast, salt, and cardamom. Add warm milks, and beat at low speed until combined. Add 1 egg (50 grams), and beat until combined. Gradually add remaining 1⅔ cups (208 grams) flour, beating just until dough comes together and stopping to scrape sides of bowl.Switch to the dough hook attachment. With mixer on low speed, add butter, one cube at a time, beating until combined after each addition. Beat until dough is elastic and smooth, 8 to 10 minutes.Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 2 to 2½ hours. (Alternatively, cover and refrigerate dough overnight. Let it come to room temperature and then let rise in a warm, draft-free place [75°F/24°C] until doubled in size, 2 to 2½ hours, before proceeding.)Line 2 baking sheets with parchment paper. Spray 2 large sheets of plastic wrap with cooking spray.Lightly punch down dough. Cover and let stand for 10 to 15 minutes. Turn out dough onto a lightly floured surface, and divide into 12 portions (about 74 grams each). Using the palm of your hands, gently shape each portion into a round, smooth ball, lightly flouring your hands as needed. Place 3 to 4 inches apart on prepared pans. Cover with plastic wrap, spray side down, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 1½ to 2 hours.Preheat oven to 375°F (190°C).Place Coconut Pastry Cream in a pastry bag fitted with a medium round piping tip.Using your fingers or a ¼-cup measuring cup, gently press an indentation into center of each bun. Pipe pastry cream into indentations. (Do not overfill; pastry cream will expand during baking.)In a small bowl, whisk remaining 1 egg (50 grams) until well combined. Using a pastry brush, brush egg all over top and sides of dough, avoiding pastry cream.Bake until golden brown and an instant-read thermometer inserted near center registers 190°F (88°C), 9 to 11 minutes. Let cool completely on pans on wire racks.In another small bowl, whisk together confectioners’ sugar and 2 tablespoons (30 grams) room temperature water until well combined. Using a pastry brush, brush glaze on sides of buns, and immediately garnish with coconut flakes, if desired. Serve immediately. Refrigerate in airtight container for up to 3 days.
*We used Red Star Active Dry Yeast.
pro tip
Give your can of coconut milk a good shake before you open it since it naturally separates a bit.
Coconut Pastry Cream
Makes 2 cups
1 cup (240 grams) whole milk½ cup (120 grams) unsweetened coconut milk½ cup (100 grams) granulated sugar, divided4 large egg yolks (74 grams)3¼ tablespoons (26 grams) cornstarch⅛ teaspoon kosher salt1½ teaspoons (6 grams) vanilla extract⅛ teaspoon coconut extract2 tablespoons (28 grams) unsalted butter, softened
In a medium saucepan, heat milks and ¼ cup (50 grams) sugar over medium heat, whisking frequently, until steaming. (Do not boil.)In a medium bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup (50 grams) sugar. Slowly add warm milk mixture, whisking constantly. Pour mixture into saucepan; cook over medium heat, whisking constantly, until thickened and boiling, 4 to 5 minutes. Whisk in extracts.Strain mixture through a fine-mesh sieve into a large bowl. Whisk in butter until melted and well combined. Cover with a piece of plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until an instant-read thermometer registers 65°F (18°C) to 70°F (21°C), 2½ to 3 hours. LEGGI TUTTO
For dough: In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium-low heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).Place warm milk mixture and egg in Ankarsrum Assistent Original Mixer bowl with roller and dough knife attached. With roller resting on rim of bowl, mix on medium speed (3 o’clock) until combined.In a medium bowl, whisk together flour, sugar, kosher salt, and yeast. Reduce mixer speed to lowest setting (12 o’ clock), and gradually add flour mixture. Increase mixer speed to medium-low (2 to 3 o’clock), and mix just until a dough forms. Adjust arm to about 1 inch from side of bowl; set speed to medium-low (2 to 3 o’clock), and set timer for 10 to 12 minutes. Dough will be soft, smooth, and elastic when ready.Turn out dough onto a clean surface; knead 3 to 4 times, and shape into a smooth round.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Lightly punch down dough. Cover and let stand for 10 minutes. Line 2 large baking sheets with parchment paper.Turn out dough onto a very lightly floured surface, and roll into a 16×12-inch rectangle. Cut dough into 12 (4-inch) squares; place squares about 2 inches apart on prepared pans. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes.Meanwhile, for topping: Place tomato slices on several layers of paper towels; lightly sprinkle kosher salt on both sides of tomatoes. Let stand for 45 minutes. Gently brush off excess salt and blot dry with paper towels.Preheat oven to 375°F (190°C).Using a ½-cup dry-measuring cup dipped in flour, firmly press a 3-inch-wide indentation in center of each dough piece. Prick indentations with a fork 4 to 5 times. Brush dough pieces with 2 tablespoons (28 grams) oil.Divide each burrata ball in half. Crumble or tear 1 portion of cheese into each indentation.In another medium bowl, stir together tomato slices, garlic, red pepper, and remaining 2 tablespoons (28 grams) oil; spoon mixture onto cheese on each dough piece.Bake until lightly browned, 12 to 15 minutes, rotating pans halfway through baking. Garnish with basil and sea salt, if desired. Serve warm. LEGGI TUTTO
Looking for the perfect roll or biscuit to complement your Easter meal this year? We’ve rounded up a list of our best breads to fill your table’s bread basket. From our classic Parker House rolls to crave-worthy cheddar-and-garlic drop angel biscuits, these bread recipes are the finishing touch you need for your Easter menu.
Legend has it that Parker House rolls were created by accident as a disgruntled baker slammed a tray of rolls in the oven. The jolted rolls emerged with their signature folded appearance, and the guests raved about them. It’s that pocket-like fold that creates a crispy golden exterior with a steaming hot and tender interior.
A cross between a buttermilk biscuit and a Parker House roll, these Angel Biscuits will impress any and all at the dinner table. With its pillowy softness and golden buttery top, take one bite and you’ll never question its name again.
Literally translated as “Easter Bread,” the Pane di Pasqua with its colorful eggs is Italy’s signature version of the holiday staple. Sometimes designed to resemble a doll or newborn, the intricately braided loaf symbolizes the rebirth of the spring season and Christ’s resurrection. This soft, slightly sweet bread with its iconic brightly colored eggs (we used blue) can be found well beyond the borders of Italy as a symbol of the season.
This recipe is a breezy wonder, with craggy peaked tops that offer a bit of crunch with the signature soft interior. The final brush with butter? Consider that its brush with greatness.
In our sweet rendition of Parker House rolls, rectangular pieces of the enriched dough are brushed with orange-honey butter and rolled into spirals. This creates sweetly laminated layers and mesmerizing swirls. Once the hot rolls leave the oven, a final brush of honey-orange butter gives the bread a sweet, glossy sheen.
Similar to those of a seafood chain favorite, these Cheddar-and-Garlic Drop Angel Biscuits are every bit as light and fluffy as they are flavorful. Seasoned with garlic powder and ground black pepper, mixed with a healthy helping of Cheddar cheese, and brushed with warm garlic butter, they’re sure to become a new wintertime favorite.
If you’re on the hunt for pillowy-soft, tenderly sweet rolls, look no further than these Honey Butter Yeast Rolls. These rolls are simple and light yet incredibly flavorful, with the perfect amount of buttery richness and honeyed sweetness, just like the O’Charley’s rolls they were inspired by. Baked to a gorgeous golden brown, the rolls are then coated with a final brush of melted butter for a glistening finish. LEGGI TUTTO
