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~St. Pat’s Caraway Pull Apart Rolls~

Caraway Pull Apart Rolls

Hey everyone are we all thinking green out there? I know most of you are still buried in white but down here in Arizona we are definitely enjoying what little green we get during the year before the sun bakes it all to brown. As I sit here typing up this post it is a nice cloudy day, yes we do get them sometimes in Phoenix, and I am enjoying the cool moist breeze that is flowing in from my window. Geeze I am going to hate to see that cool go in a few months but that is the price we pay in Arizona not to have snow in the winter. Alright off of the weather, pretty boring huh?, but I am enjoying it so much I can’t help but talk about it.

Now on to the recipe of the week… Caraway Pull Apart Rolls! I know, I know I posted pull apart rolls not that long ago but as I was eating those Rosemary & Sea Salt rolls all I could think about was… these rolls would be great for St. Patrick’s Day but instead of rosemary I would make them with caraway seeds. You see in my family every year we look forward to celebrating the beginning of spring by celebrating St. Patrick’s Day with a good old corned beef dinner with cabbage, potatoes, carrots and now we will be adding these tasty rolls to the menu and hopefully you will too!

St. Pat’s Caraway Pull Apart Rolls

St. Pat’s Caraway Pull Apart Rolls

The perfect roll to go with your St. Patrick's Day Corned Beef Dinner!

Ingredients

  • 1 Pkg. (2 1/4 tsp.) Active dry yeast
  • 1/4 C. Warm water (110 °F)
  • 1 C. Whole milk
  • 4 Tbsp. Unsalted butter
  • 2 C. A-P Flour
  • 1 Tbsp. Honey
  • 1 tsp. Salt
  • 1 tsp. Caraway seeds
  • 1/2 C. A-P Flour, or as needed
  • 2 Tbsp. Olive oil
  • 1 Egg
  • 1 tsp. Milk
  • 1/2 tsp. Coarse sea salt, or to taste
  • Non stick cooking spray

Instructions

  1. In a small bowl, or measuring cup, combine the warm water and yeast.
  2. Set the yeast aside for 10-15 minutes, in a warm area, to let it proof. After proofing the yeast should smell yeasty and be slightly bubbly on the top and around the edges.
  3. While the yeast is proofing in a small saucepan, over low heat, combine the milk and butter.
  4. Melt the butter into the milk and be careful not to scald the milk so keep the burner on low.
  5. In a stand mixer, with the dough hook attachment, combine the flour, yeast, honey, caraway seeds and the warm milk/butter and mix on low until combined, scraping down the sides of the bowl if needed.
  6. Now add in the remaining flour, 2 Tbsps. at a time, until the dough pulls away from the side of the bowl. You may have to add more then 1/2 C. in total to reach the point when the dough pulls away from the bowl, that is okay I used more then 1/2 C.
  7. Turn the mixer up to medium speed and let the dough knead on the hook for about 6 minutes, add in more flour if the dough starts to stick to the sides of the bowl again.
  8. While the dough is kneading grease the sides and bottom of a large mixing bowl with the olive oil and add the dough when it is done kneading.
  9. Cover the mixing bowl with plastic wrap and let the dough rise, in a warm place, until it doubles in size, about 60-90 minutes.
  10. After the dough doubles in size with a rolling pin roll and cut out, pinch out by hand or weigh out on a scale 24 equal sized portions of dough into small balls.
  11. On a large baking sheet covered with a silicone pad or parchment paper align the dough balls, being sure that the dough balls do not touch but keeping them close together, into 4 rows of 6.
  12. Now measure out a large sheet of plastic wrap, enough to cover the baking sheet, spray it with non stick cooking spray and place it over the rolls, greased side to the rolls. Let the rolls proof, again in a warm area, for about 20-30 minutes until they have doubled in size.
  13. While the rolls are proofing preheat your oven to 375°F, 350°F if using a convection oven.
  14. In a small bowl combine the egg and milk and beat with a fork until well combined.
  15. After the rolls finish proofing remove the plastic wrap and with a pastry brush cover the top of each roll with the egg mixture and sprinkle them with the course sea salt.
  16. Then bake the rolls for about 20 minutes or until they are golden brown on top.
  17. Eat the rolls right away hot out of the oven or store them in an air tight container, after they come to room temperature, for 2-3 days.

Notes

Recipe adapted from Chef John

http://truebluebaking.com/2014/03/02/caraway-pull-apart-rolls-2/

Well that’s it for this week. I am making this post short and sweet because I am off to study for a quiz tomorrow in class and I have to… Okay I admit it… I am really cutting this post short so I can go watch the Oscars. So I hope you all have a great rest of your week and please drop back by after you try these delish Caraway Pull Apart Rolls and let me know how you liked them, I love reading your comments and I really do read them all!

Until next time everyone… Enjoy!

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