Julia brought these absolutely fabulous rolls to share with everyone when we had our Carnivores’ Gathering. They were so light and fluffy and just melted in our mouths. Julia is a FABULOUS Chef and her breads are always amazing.
I modified the “Dinner Rolls for Aunt Agatha” recipe from The Laurel’s Kitchen Bread Book for my dinner roll recipe. I recently made these and carried them to Jeannie’s from a ajeanneinthekitchen.com party last Saturday. See A Carnivores’ Gathering – A Jeanne in the Kitchen
Serves 24
Ingredients
- 4 teaspoons active dry yeast (14 g)
- 1 cup of warm water, 90 to 110 degrees F (235 ml)
- 1/4 cup honey (60 ml)
- 1 cup of butter milk (235 ml)
- 1 egg
- 5 cups King Arthur bread flour (750 g)
- 1 cup Kink Arthur sprouted wheat flour (150 g)
- 2 teaspoons salt (11 g)
- 1/4 cup cool butter, sliced into thin slices (56 g)
- 3 tablespoons of melted butter
- extra flour
- vegetable oil for greasing pan
Tools:
A large bowl or stand mixer, a medium size bowl, knife or bench scrapper, cooking brush, a large spoon, a scale is nice to…
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Oooo yum! These do sound delicious! ❤
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They were delicious. Julia is an EXCELLENT cook and baker. 🙂
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