BRAVE ICED ROLLS

22m
Serves 12
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Directions

  1. 1In a measuring cup, warm the milk in the microwave for about 30 seconds.
  2. 2Add yeast and 1/3 cup + 1 tablespoon of bread flour to the warm milk and mix into a paste. Set aside for 10 minutes.
  3. 3In a large mixing bowl, whisk together the sugar and eggs.
  4. 4Add 1/4 of the bread flour and mix until it starts to disappear.
  5. 5Add the remaining flour in 3 additions, adding salt after the second addition, while mixing on low speed.
  6. 6Slowly add the room temperature butter, one cube at a time, to the mixture.
  7. 7Turn the dough out into a floured bowl, cover with a clean kitchen towel, and let sit for 1.5-2 hours until doubled in size.
  8. 8Once the dough has risen, turn it out onto a lightly floured surface.
  9. 9Using a bench scraper, cut the dough into 2 ounce portions.
  10. 10Shape each portion into a roll by folding the dough over itself several times, then rolling it into a ball with your hands. Place on a parchment-lined baking sheet, leaving space between them (no more than 12).
  11. 11Cover again with a kitchen towel and let rise for 30 minutes at room temperature.
  12. 12Once the rolls have proofed, brush with egg wash (2 eggs mixed with a pinch of salt).
  13. 13Bake at 350°F for 22 minutes.
  14. 14Once the rolls are baked and cool, ice them with a wiggly pattern of royal icing. Top with half a maraschino cherry on each roll.

Ingredients

  • 3.08 cups bread flour
  • 1.5 cups butter
  • 8 eggs
  • 0.5 cups milk
  • 0.33 cups bread flour
  • 1 package active dry yeast
  • 0.25 cups sugar
  • 1 tablespoon salt
  • 1 jar maraschino cherries
  • 1 bag royal icing
  • 1 orange juice
  • 2 egg wash
  • 1 pinch salt

Equipment

microwavewhiskspoonstand mixer with dough hooklarge mixing bowlkitchen towelbench scraperscalebaking sheetparchment paperpastry bag with tip