YEAST BUTTER RECIPES
BUTTERY YEAST ROLLS | SOUTHERN LIVING
Have you shied away from making homemade yeast rolls because you thought it was too hard? All that kneading and tossing flour have you confused? Bread-baking isn't all that difficult, and with a few professional tips, you can fill your house with the wonderful aroma of yeast bread baking in the oven. This yeast dinner roll recipe will change your mind and show you how easy and satisfying it is to make homemade bread. This recipe uses your heavy duty stand mixer; you don't have to add extra flour to prevent the dough from sticking to your surface like you would if kneading by hand, so ultimately the rolls are more tender and moister. Just use a small amount of extra flour for shaping – just enough to prevent the bread dough from sticking to your counter surface. To freeze leftover bread or an entire pan of baked rolls, cool completely after baking, then wrap securely in plastic wrap and place in a freezer bag. Warm them as needed. Go beyond the classic honey/butter combo and use these rolls to make slider sandwiches with leftover turkey/ham or breakfast sandwiches with egg and cheese.
Provided by Anna Theoktisto
Total Time 3 hours 0 minutes
Yield 15
Number Of Ingredients 9
Steps:
- Place flour, kosher salt, and 2 tablespoons plus 2 teaspoons of the granulated sugar in bowl of a stand mixer fitted with a paddle attachment. Dissolve yeast and remaining 1 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Add yeast mixture, buttermilk, 1 egg, and ¼ cup of the butter to flour mixture. Beat on low speed until dough just comes together, about 2 minutes. Remove paddle attachment from mixer; affix a dough hook attachment. Increase mixer speed to medium; beat dough until smooth and elastic, about 7 minutes. Transfer dough to a large bowl lightly coated with cooking spray. Cover with plastic wrap, and let stand in a warm place (74°F to 80°F) until dough doubles in size, about 1 ½ hours.
- Transfer dough to a lightly floured work surface. Divide dough evenly into 15 (2-ounce) pieces. Roll each piece into an 8-inch-long rope.
- Shape each rope into a spiral, with the tip of rope in spiral center sticking up slightly. Tuck outer tip of spiral under, and pinch to bottom edge of dough to seal
- Arrange rolls 3 inches apart on 2 large baking sheets lined with parchment paper. Lightly coat tops of rolls with cooking spray. Cover loosely with plastic wrap; let stand at room temperature until rolls nearly double in size, 45 minutes to 1 hour.
- Preheat oven to 350°F. Uncover rolls. Beat remaining egg in a small bowl; brush over rolls. Bake until rolls are golden brown, 15 to 18 minutes.
- Microwave remaining 2 tablespoons butter in a small microwavable bowl on HIGH until melted, about 20 seconds. Brush warm rolls evenly with melted butter, and sprinkle with flaky sea salt.
LAMB STEAKS WITH YEAST BUTTER AND WARM HUMMUS - OLIVEMAGAZINE
Check out our succulent seasonal lamb recipe, complete with homemade yeast butter. The perfect recipe for impressing a loved one!
Provided by OLIVEMAGAZINE.COM
Categories Entertain
Total Time 20 minutes
Number Of Ingredients 13
Steps:
- In a bowl, mash together the yeast (or dried yeast paste) and butter with a little seasoning. Wrap into a log shape in clingfilm and chill.
- To make the hummus, fry the onion with a little oil and a pinch of salt in a pan until translucent. Add the garlic and chilli and cook for another minute. Add the chickpeas and chicken stock and cook for 5 minutes. Tip into a food processor with the tahini and lemon juice and blitz to a purée. Return to the pan, season, stir through the parsley and keep warm.
- Heat a griddle pan over a medium heat. Toss the asparagus in a bowl with 1 tbsp of oil and some seasoning. Griddle until charred and cooked through.
- Heat a frying pan over a medium heat. Lightly oil and season the lamb steaks. Fry for 12 minutes on the first side, then turn over and add ¾ of the yeast butter and baste the steaks for another 2 minutes frying. Rest on a plate for a minute before serving with the remaining yeast butter, the warm hummus and asparagus.
Nutrition Facts : Calories 697 calories, FatContent 51 grams fat, SaturatedFatContent 20 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 8 grams fibre, ProteinContent 40 grams protein, SodiumContent 0 milligram of sodium
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Total Time 16 minutes
Calories 281.3 per serving
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