Emeril Lagasse Table 10 Dinner Rolls (Optimized)

Ingredients

• 3 tablespoons unbleached All-Purpose flour (for tangzhong)
• 1/2 cup whole milk (for tangzhong)
• 3 1/2 cups All-Purpose flour plus 1 cup Cake flour (or 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 lukewarm.

3. 3

   In a small bowl, combine the 2 1/4 teaspoons of active dry yeast, the remaining 1 teaspoon of sugar, and the 1/4 cup of warm water (110°F). Stir gently and let sit for about 10 minutes until 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, cooled tangzhong paste, and foamy yeast mixture. Stir in the 2 beaten eggs and the 3 tablespoons of nonfat dry milk. Gradually add the remaining flour one cup at a time and knead until a dough forms.

5. 5

   Place the dough into a lightly greased bowl, cover tightly with plastic wrap or a damp cloth, and let 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 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 tops lightly with a small amount of melted butter. Cover loosely and let rise for 1 hour until completely puffed and touching.

7. 7

   Preheat oven to 350°F. Whisk 1 egg and 1 tablespoon whole milk together in a small cup. Very gently brush the 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.