We love sweet breads and are always looking for new recipes to try. I recently came across a recipe for sweet bread provided by King Arthur’s Flour. Since I’ve had success with other King Arthur Flour recipes, I thought this one would be promising too.
I took the basic bread recipe and shaped it into smaller dinner-sized rolls. I skipped the egg wash finish for a softer look to the bread. The bread rolls came out sweet, soft and fluffy. The website provides all kinds of variations you can make with this basic bread dough.
I am submitting this post to Yeastspotting.
Sweet bread rolls
(Recipe source: here)
4 1/2 teaspoons Active dry Yeast
1/2 cup warm water (95°F)
1 teaspoon sugar
1/2 cup Unbleached All-Purpose Flour
1 cup milk, scalded
1/4 cup butter
1 teaspoon salt
1/2 cup sugar
2 teaspoons vanilla
2 eggs, lightly beaten
4 1/2 to 5 1/2 cups All-Purpose Flour
In a small bowl or 2-cup measure combine the yeast, warm water, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes.
Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, sugar, salt, vanilla and beaten eggs. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together.
Add flour, one cup at a time, until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape out the bowl. Lightly oil the bowl and set aside.
Knead the dough, using only enough flour to keep the dough from sticking to your hands and the board. The dough should be soft and pliable, but not sticky. (The secret to a soft, tender bread is a soft dough.)
Place the dough into the oiled bowl, turn to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 45 minutes, or until doubled.
Preheat oven to 375°F. Punch down and round into a ball. Divide in half, cover with plastic wrap and let rest 10 to 15 minutes. Form into round balls and place into 9 x 13 pan.
Bake for about 20 minutes, until toothpick inserted into bread comes out clean.