KITCHENAID KDRP407H - Manuel (Page 37)

37
Chocolate chip rolls
BIGA (STARTER):
4 cups (1 L) all-purpose flour
1 cup (250 mL) water (100-110°F [38-43°C])
3 ⁄
4
tsp. (4 mL) active dry yeast
Preparation of the Biga (Starter):
Stir the yeast into warm water. Let stand until
the yeast is dissolved. Combine yeast mixture
and flour and mix on low speed about
1 minute. Knead on low speed for 5 minutes.
Place in a glass or plastic bowl and cover with
plastic wrap so that the plastic touches the
surface of the biga (starter). Allow to rise for
12 to 14 hours at about 64-68°F (18-20°C).
INGREDIENTS:
5 1 ⁄
2
- 5 3 ⁄
4
cups (1.37-1.44 L) all-purpose flour
(divided)
3 ⁄
4
cup (188 mL) milk (100-110°F [38-43°C])
1 ⁄
2
cup (125 mL) granulated sugar
7 T (105 mL) butter
1 pkg. active dry yeast
1 T (15 mL) salt
4 eggs
1
1 ⁄
2
cups (375 mL) semi-sweet chocolate
chips
EGG GLAZE:
1 egg
1 T (15 mL) milk
pinch salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved. Add
biga (starter) to yeast mixture, tearing biga
(starter) into small pieces. Mix for about 2 min-
utes. Add 4
1 ⁄
2
cups (1.12 L) of flour, butter, sugar,
eggs and salt then mix until well combined.
Knead the dough for 5 minutes adding the
remaining flour as needed until the dough is
smooth and elastic. Knead in chocolate chips.
Place dough in a greased bowl turning to grease
all sides of the dough. Cover with plastic wrap
and let stand at room temperature for 50 minutes.
Divide the dough into 3 dozen balls about 2 1 ⁄
2
in
(6.3 cm) in diameter each. Place on baking
sheets lined with nonstick parchment paper.
Mix together ingredients for glaze. Brush rolls
with glaze. Cover and let rise for 70-80 minutes
or proof in oven for 50 minutes.
Bake using the BREAD setting with preheat
temperature set to 430°F (221°C) for about
15-20 minutes. For best results, do not bake on
more than 2 racks at a time when using the
BREAD setting.
Makes 3 dozen rolls.
White bread
1 ⁄
2
cup (125 mL) milk
3 T (45 mL) granulated sugar
2 tsp. (10 mL) salt
3 T (45 mL) butter
2 pkg. active dry yeast
1
1 ⁄
2
cup (375 mL) warm water (100-110°F
[38-43°C])
5-6 cups (1.25-1.5 L) all-purpose flour
(divided)
Combine milk, sugar, salt and butter in small
saucepan. Heat over low heat until butter
melts and sugar dissolves. Cool to luke-
warm.
Pour warm water into the mixing bowl. Stir
the yeast into the warm water. Let stand
until the yeast is dissolved. Add lukewarm
milk mixture and 4
1 ⁄
2
cups (1.12 L) flour. Mix
for about 2 minutes, until well combined.
Knead the dough for 5 minutes adding the
remaining flour as needed until the dough is
smooth and elastic.
Place dough in a greased bowl turning to
grease all sides of the dough. Cover and let
stand at room temperature for 60 minutes or
until doubled in size or proof in oven for
40-45 minutes.
Punch dough down and divide in half.
Shape into loaves and place in greased 8
1 ⁄
2
x 4 1 ⁄
2
x 2 1 ⁄
2
in (21.5 x 11.4 x 6.3 cm) loaf
pans. Cover and let stand at room
temperature for 40 minutes or until doubled
in size or proof in oven for 25-30 minutes.
Bake using the BREAD setting with preheat
temperature set to 430°F (221°C) for about
25-30 minutes. Remove from pans and cool
on wire racks.
Makes 2 – 1 lb (455 g) loaves.
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