“These all-American rolls
are so flaky and buttery that everyone will
want
seconds.
Be sure to begin preparing the dough a day before
serving because
it needs to be refrigerated overnight.”
1
cup warm water (105 to 115 degrees F.)
2
envelopes dry yeast
1/4
teaspoon plus 1/3 cup sugar
2/3
cup whole milk, room temperature
1
large egg
2
1/2 teaspoons salt
1/4
cup (1/2 stick) unsalted butter,
melted, cooled
5
1/3 cups (about) all-purpose flour
1
cup (2 sticks) chilled unsalted butter,
cut into thin slices
1
egg beaten with 1 tablespoon cold water (glaze)
Poppy
seeds
Place
warm water in large bowl. Sprinkle
yeast and 1/4 teaspoon
sugar
over and stir to blend. Let stand until yeast dissolves and
mixture is
slightly foamy,
about 8 minutes.
Whisk milk,
1 egg, salt and remaining 1/3 cup
sugar into yeast mixture.
Add melted butter and whisk until smooth.
Combine 4 cups flour and 1 cup chilled butter in processor.
Using on/off
turns, process until mixture resembles coarse meal. Add to yeast mixture
and stir until dry ingredients are moistened. Knead in bowl until smooth
dough forms,
adding more flour if
dough is sticky, about 5 minutes.
Cover
bowl with
plastic wrap. Refrigerate
dough overnight. (Can be
prepared 2 days ahead. Keep
refrigerated.)
Butter
twenty-four 1/3-cup nonstick muffin cups. Turn dough out onto floured surface; knead briefly until smooth and
elastic, about 3 minutes. Divide
dough into 4 equal portions. Place
one dough portion on work
surface; cover and chill remaining dough. Roll out
one dough portion
on
floured
surface to a 13-by-11-inch
rectangle (about 1/8 inch thick).
Cut
rectangle lengthwise into 6 strips, each scant 2 inches wide. Stack
strips
atop one another, forming 6 layers and pressing
slightly to adhere.
Cut
strips
crosswise into 6 equal stacks, each about 2 inches long. Place
one
dough
stack, cut side down, into each muffin cup (dough
will fan
out
slightly
and fill muffin cups as dough rises.)
Repeat with remaining
chilled dough pieces. Cover rolls with kitchen towel.
Let rise in warm
draft-free
area
until rolls are puffed and doubled
in volume, about 1
hour 15 minutes.
Position
one rack in center and one rack in top third of oven; pre-
heat
to
350 degrees F. Brush rolls gently with egg glaze.
Sprinkle
with poppy
seeds.
Bake
until rolls are golden brown, switching top
and bottom
baking sheets
halfway through baking, about 25 minutes.
Transfer
pans to racks and cool rolls 5 minutes.
Remove rolls fromm
pans and
cool on racks.
Serve warm or
at room temperature.
(Can
be prepared
1 week ahead. Wrap in aluminum
foil
and freeze. If
desired, rewarm
thawed wrapped rolls in 350-degree
F. oven
about 10
minutes.
Makes 24.
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