Kudos to my sister, Carly, for sending me this recipe in a box of goodies!!!
The recipe calls for a muffin tin. I didn’t have one, so I just stuffed them in a baking dish and let them form any irregular shape they wanted. These are also the kind of rolls that love to soak things up-- the kind that you have to wait to the end of the meal to eat so that you can clean the plate with them
Cracked-Pepper Dinner Rolls
3 1/3 cups all-purpose flour; plus more for kneading
4 tablespoons rapid-rise dry yeast
2 teaspoons sugar
Salt and freshly ground pepper
2 large eggs (1 separated)
4 teaspoons butter, melted; plus more for the pan
2. In a medium bowl, whisk together 1 egg and 1 egg white. Whisk in 2/3 cup warm water and butter. Using a wooden spoon, stir egg mixture into flour mixture until a soft dough forms.
3. Sprinkle 1/3 cup flour onto a work surface. Transfer dough to surface. Sprinkle dough with remaining flour and knead until smooth and elastic, about 5 minutes. (If sticky, add another 2 to 3 tablespoons flour.) Pat dough into a ball. Place in a large bowl and cover with a clean towel. Let rise about 20 minutes.
4. Punch dough down. Divide into 16 equal portions, forming each into a ball (about 1 ¾ inches in diameter.) Transfer balls into a buttered 16-muffin pan. Cover with lightly buttered plastic wrap and let dough rise until doubled in size, about 30 minutes.
5. Preheat oven to 350F. In a small bowl, beat 1 ½ teaspoons water and remaining egg yolk. Brush tops of rolls with half the egg wash. Bake until golden brown and rolls sound hollow when tapped, 20-35 minutes. Bush tops with remaining egg wash. Return pan to oven and bake for 5 minutes more. Transfer rolls to wire rack to cool.
*Country Living. November 2012.
|If you let the rolls dry out for a day, they pair perfectly with cheese fondue (my new obsession).|