A hint of spicy black pepper adds a kick to these traditional dinner rolls.
rapid-rise dry yeast
Freshly ground pepper
- In a large bowl, combine 2 2/3 cups flour, yeast, sugar, 1/4 teaspoon salt, and 2 teaspoons pepper.
- In a medium bowl, whisk together 1 egg and 1 egg white. Whisk in 2/3 cup warm water (120 degrees F to 130 degrees F) and butter. Using a wooden spoon, stir egg mixture into flour mixture until a soft dough forms.
- 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, cover with a clean towel, and let rise, about 20 minutes.
- Punch down dough. Divide into 16 equal portions, forming each into a ball (about 1 3/4 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.
- Preheat oven to 350 degrees F. In a small bowl, beat 1 1/2 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 to 25 minutes. Brush tops with remaining egg wash. Return pan to oven and bake for 5 minutes more. Transfer rolls to a wire rack to cool.
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io