CROWN ROYAL PEACH SMOOTHIE RECIPES

Steps:

• Add all of the ingredients, except the rice flour, to the bowl of a stand mixer. Stir everything together with a dough whisk or wooden spoon to moisten the flour.
• Mix on low with the dough hook for one minute, and then mix on second speed for 7 minutes.
• Turn the dough out onto the work surface, form it into a ball, and place it into an oiled bowl or dough rising bucket. Cover and let rise until doubled, about 40 minute to an hour.
• Line a half sheet pan (13 by 18 inch rimmed baking sheet) with parchment paper and heat the oven to 425 degrees F.
• Divide the dough into 12 equal pieces and form each piece into a tight ball. Place the balls in the pan, 3 across and 4 down. Wet your hand and press down on rolls and cover with oiled plastic wrap. Let rise for about 30 minutes, until puffy.
• Remove the plastic wrap and sprinkle the tops of the rolls with rice flour.
• Place the pan on the middle rack and bake for 20 minutes, until the bread reaches an interior temperature of 200 degrees F. Optionally, turn the oven to broil and brown the tops of the rolls, watching very closely. Alternatively, you can also use the convection function of your oven for the last five minutes to brown the rolls.
• Cool the rolls on a wire rack. Serve warm or at room temperature.

Steps:

• Add all of the ingredients, except the rice flour, to the bowl of a stand mixer. Stir everything together with a dough whisk or wooden spoon to moisten the flour.
• Mix on low with the dough hook for one minute, and then mix on second speed for 7 minutes.
• Turn the dough out onto the work surface, form it into a ball, and place it into an oiled bowl or dough rising bucket. Cover and let rise until doubled, about 40 minute to an hour.
• Line a half sheet pan (13 by 18 inch rimmed baking sheet) with parchment paper and heat the oven to 425 degrees F.
• Divide the dough into 12 equal pieces and form each piece into a tight ball. Place the balls in the pan, 3 across and 4 down. Wet your hand and press down on rolls and cover with oiled plastic wrap. Let rise for about 30 minutes, until puffy.
• Remove the plastic wrap and sprinkle the tops of the rolls with rice flour.
• Place the pan on the middle rack and bake for 20 minutes, until the bread reaches an interior temperature of 200 degrees F. Optionally, turn the oven to broil and brown the tops of the rolls, watching very closely. Alternatively, you can also use the convection function of your oven for the last five minutes to brown the rolls.
• Cool the rolls on a wire rack. Serve warm or at room temperature.