3 tablespoons water
3 tablespoons natural almond milk
2 tablespoons all-purpose flour
1 tablespoon butter
2 1/2 cups all-purpose flour
2 tablespoons skim milk powder
1/4 cup sugar
1 teaspoon salt
1 tablespoon instant yeast (bloom following the directions on the package)
1/2 cup almond milk
1 large egg
1/4 cup melted unsalted butter
- To make the starter – Combine the almond milk, butter and water in a small heavy-bottom saucepan, bring to a simmer and whisk in flour. Cook this mixture on low heat for about 3-5 minutes constantly whisking to avoid lumps.
- Transfer the starter to your mixing bowl to cool.
- To make the dough: Combine the starter with the remaining dough ingredients, then mix and knead — by hand or mixer — until a smooth, elastic dough forms.
- Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 minutes, until puffy but not necessarily doubled in bulk. (use a warm place)
- Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
- Place the rolls into a lightly greased 8″ or 9″ round cake pan. Cover the pan with plastic wrap, and let the rolls rest for 40 to 50 minutes, until puffy.
- Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25 to 30 minutes, until golden brown. Tap the bread, if it sounds hollow it’s done.
- Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes and then transfer them to a rack to cool.
This recipe was provided by Chef Matt Pennel, Chopped Canada Champion and Executive Chef & Food & Beverage Manager, Legend Catering, Moncton Coliseum, as part of my Instagram LIVE show Takin’ a Bite – Meet the…