Emeril Lagasse Table 10 Dinner Rolls

Ingredients

• 3 tablespoons unbleached All-Purpose flour (for Tangzhong)
• 1/2 cup whole milk (for Tangzhong)
• 4 1/2 cups unbleached All-Purpose flour (minus the 3 tablespoons used for Tangzhong)
• 3/4 cup whole milk
• 1/4 cup warm water (110°F)
• 1/2 cup plus 2 teaspoons unsalted butter, divided
• 1/4 cup plus 1 teaspoon sugar, divided
• 2 1/4 teaspoons active dry yeast (1 package)
• 2 large eggs, lightly beaten
• 3 tablespoons nonfat dry milk
• 1 teaspoon salt
• 1 large egg (for glaze)
• 1 tablespoon whole milk (for glaze)

Method

1. 1

   Whisk 3 tablespoons of the flour and 1/2 cup of the milk together in a small saucepan over medium heat. Stir constantly for 1 to 2 minutes until the mixture thickens into a smooth, translucent, pudding-like paste. Scrape it into a small bowl and let it cool down to warm room temperature.

2. 2

   In a separate saucepan, combine the remaining 3/4 cup of milk, 1/4 cup of the butter, 1/4 cup of the sugar, and the salt. Heat over low until the butter completely melts. Remove from the heat and let it cool until it is lukewarm to the touch.

3. 3

   In a small bowl, combine the active dry yeast, the remaining 1 teaspoon of sugar, and the warm water. Stir gently and let it sit for about 10 minutes until it becomes completely frothy and foamy.

4. 4

   In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the lukewarm milk-butter mixture, the cooled Tangzhong paste, and the foamy yeast mixture. Stir in the 2 beaten eggs and the nonfat dry milk. Gradually add the remaining flour one cup at a time until a soft, smooth, pliable dough forms.

5. 5

   Place the dough into a lightly greased bowl, cover it tightly with plastic wrap or a damp cloth, and let it rise in a warm, draft-free spot until doubled in size, about 1.5 to 2 hours.

6. 6

   Gently punch down the risen dough on a lightly floured surface. Divide it into 12 equal pieces and roll each piece into a smooth, tight ball. Arrange the dough balls in a greased 9x13-inch metal baking pan. Brush the tops lightly with a small amount of melted butter. Cover loosely and let rise for 1 hour until puffed and pressing against each other.

7. 7

   Preheat the oven to 350°F. Whisk 1 egg and 1 tablespoon of whole milk together in a small cup. Very gently brush this wash over the tops of the puffed rolls. Bake for 18 to 20 minutes until the tops turn a pale, delicate golden brown.

8. 8

   Immediately upon removing the pan from the oven, brush the tops generously with the remaining melted unsalted butter. Serve warm.