Yeast Rolls

Cooking Instructions

1. Lightly grease a baking sheet.

2. Place the milk in a saucepan and heat over low heat until it reads 105 on a candy thermometer. Pour the hot milk into a large mixing bowl and sprinkle it with the yeast, and stirring well. Allow it to sit about 10 minutes to dissolve the yeast. Small bubbles and foam should form quickly.

3. Add the sugar and salt, then add 1 cup of the flour at a time, until a sticky dough is created. When it is too difficult to mix, add the remaining flour by kneading on a floured bread board.

4. Place the dough in a large, greased, stainless steel bowl, turning the dough once to grease all sides. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until it has doubled in size, about 1 hour.

5. Preheat the oven to 400. Punch the dough down, and knead it again for a few minutes, just to release the air pockets. Cut or pull off small portions of dough, and roll each into a small ball (or you can roll each portion into a short rope and tie in a knot). Place the formed rolls on the prepared baking sheet. Cover with plastic wrap, and allow to rise in a warm, draft-free place until double in size, about 18 to 20 minutes.

6. Prepare an egg wash by whipping egg white and milk together in a small bowl. Brush the tops of the rolls with the egg wash, and bake them in a 400 oven for 10 to 12 minutes, or until golden brown.

7. If you are planning to freeze the rolls, either freeze the raw dough, or partially bake the rolls for about 8 minutes, and then freeze. Finish baking the rolls just before serving.

Wine Pairing(s)

Chateau Haut-Brion Cru Classe De Graves 'Pessac-Leognan'

Chateau Tour De Gillet Montagne Saint-Emilion

Chateau Anglade-Bellvue Cotes De Blaye

Chateau Gauthier Medoc

Chateau Beaulieu Comtes de Tastes

Kruger-Rumpf Scheurebe Spätlese

J. & H. A. Strub Riesling Kabinett 'Niersteiner Bruckchen'

Nickel & Nickel 'Darien' Syrah

Kaesler 'Stonehorse' Shiraz

Chateau Saint-Roch Côtes du Rhône