Fan Rolls with Three Flavored Butters

Por Tasty · 120 min

Ingredientes

Modo de preparo

1. Whisk the egg, egg yolk, warm milk (110°F), sugar and yeast in a stand mixer bowl until the sugar dissolves, then let stand about 5 minutes until foamy.
2. Add the flour and salt, fit the dough hook, and mix on medium-low about 2 minutes until shaggy.
3. With the mixer running, add the softened butter one piece at a time and beat about 5 minutes until smooth and elastic, scraping the hook and bowl as needed.
4. Knead the dough by hand into a smooth round ball for about 30 seconds, then place it seam side down in a buttered bowl, cover, and let rise in a warm spot until doubled, 1½–2 hours.
5. Butter a 12-cup muffin tin. Deflate the dough, divide it into 3 portions (about 10 ounces each), and cover them loosely with buttered plastic wrap.
6. Mix the harissa-honey butter: melted butter, harissa paste, honey and a pinch of ground cumin. Mix the cardamom-orange butter: melted butter, orange zest, honey and ground cardamom. Mix the garlic-herb butter: melted butter, chopped herbs, minced garlic and a pinch of kosher salt.
7. Roll one dough portion into a 12 x 8-inch rectangle on a floured surface and brush it with the harissa-honey butter. Cut it into 5 strips (about 2½ x 8 inches each), stack them, cut the stack crosswise into 4 equal pieces, and place the stacks cut side up in 4 muffin cups.
8. Repeat with the remaining two portions, using the cardamom-orange butter and the garlic-herb butter.
9. Cover the tin loosely with buttered plastic wrap and let the rolls rise in a warm spot until doubled, 1½–2 hours.
10. Preheat the oven to 350°F (180°C) with the rack in the upper third. Whisk the egg with 1 tablespoon water and brush it over the risen rolls.
11. Bake until golden brown, 20–25 minutes, turning the tin from front to back halfway through.
12. Cool in the tin for 5 minutes, then brush with the 1 tablespoon melted butter and sprinkle with flaky sea salt if using. Serve warm.

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