Food + Wine

Breaking Bread

You know what makes everyone feel better?

Bread.

So, without further ado, here’s the bread you will be making for your Thanksgiving dinner table this year… it’s basically only the best yeast rolls ever, made in crocks that you’ll scatter down the table for your guests to share.

ONLY THE BEST YEAST ROLLS EVER

MADE IN CROCKS 

THAT YOU’LL SCATTER DOWN THE TABLE FOR YOUR GUESTS TO SHARE

makes 4 crocks – roughly 8-10 servings total

In a large, glass mixing bowl, combine the following…

  • 1 package active dry yeast
  • 1 tsp sugar
  • 1/2 cup warm water (think bath water temperature…hot, but not dangerous to touch)

Let this sit at room temperature until it foams and rises… roughly 5 minutes.

Add the following to the bowl, while stirring…

  • 1 cup warm water
  • 1/2 cup sugar
  • 1/2 cup shortening (I go all in with butter flavored Crisco) 
  • 4 cups bread flour (or 4 cups AP, unbleached flour + 4 tsp gluten)
  • 2 TB dried milk powder
  • 2 TB kosher salt

Mix until fully combined.

Add in…

  • 2 large eggs, beaten

Mix until eggs have been incorporated.  The dough will be very sticky.

Cover with plastic wrap and place in the fridge to rise overnight, or for 8-12 hours.

Remove and turn dough onto a floured surface.

Knead a bit and separate into 12 pieces.

Knead those pieces and shape into balls.

Drop 3 balls into 4 greased crocks- 4 1/2 inches wide and 2 1/2 inches deep

Brush the tops with 3 TB melted butter

Cover with the plastic again and allow to rise at room temperature for 2 hours, or until they’ve surpassed the tops of the crocks, OR allow to rise in the fridge again for another 8ish hours until the same result is achieved.

Let the dough come to room temp if you let them rise in the fridge, and preheat your oven to 425.

Place crocks on a baking sheet.

Sprinkle the tops with flaky sea salt, such as Maldon.

Bake for 15-20 minutes, or until the tops are golden brown.

Allow to rest and serve warm, in crocks.

Bonus points for serving with Homemade, Cultured Butter.

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