Semi-sweet Buffet SandwichesL'ANTRO DELL'ALCHIMISTA
Forget cinnamon rolls — these none-too-cloying yeast dessert rolls get an update with the slightly bitter addition of malt. You can feel free to knead the dough by hand or break out the bread machine if you see fit. Just be sure to allow enough time since the dough needs to rise for a total of about six hours. Then, serve them with a dessert-friendly chocolate stout, if you're wise.
- Warm the milk and dissolve the yeast and malt in it (in the absence of this, honey). Leave to rest for 10 minutes and, in the meantime, sift the two flours together. Put the flour in a bowl, pour the milk gradually and let it absorb. Add the sugar, salt, egg yolks one at a time and finally the lard and oil.
- Knead well by hand or in the bread machine (I used my faithful Ken ). Let the dough rise 40/50 minutes (40 minutes are enough in the bread machine). Transfer all the one bowl, cover well with cling film and refrigerate for 4 hours. Remove from the fridge, allow to rest at room temperature for 1 hour. At this point deflate the dough a little, but without handling it too much, make pieces of 35 g each, form the sandwiches and place them on a baking tray covered with parchment paper. Brush with beaten egg, let rise for an hour. Then brush again before baking at 180 ° / 190 ° for about 25 minutes
|Calories710Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.