From the kitchen
Camel Milk Dinner Rolls with Honey Butter Glaze
Soft, pillowy dinner rolls where camel milk provides tenderness without excess richness.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Camel Milk Edition
Ingredients
- 1 cup Camel Milk, warmed
- 3.5 cups Bread Flour
- 2.25 tsp Active Dry Yeast
- 3 tbsp Granulated Sugar
- 1.5 tsp Fine Sea Salt
- 1 Large Egg
- 4 tbsp Softened Butter
- 2 tbsp Melted Butter and 1 tbsp Honey, for glaze
Method
- Combine the warmed camel milk, yeast, and sugar in a bowl and let sit for 5 minutes until foamy.
- Add the flour, salt, egg, and softened butter, and knead until a smooth, elastic dough forms, about 8 minutes.
- Cover and let rise in a warm place for 1 hour, until doubled in size.
- Divide into 12 equal pieces, shape into rolls, and place in a greased baking dish. Cover and let rise for 30 more minutes.
- Bake at 375°F (190°C) for 18-20 minutes until golden. Brush immediately with the melted butter and honey glaze.
Kitchen note
Make sure the camel milk is warm, not hot, when activating the yeast. Anything above 110°F can kill the yeast before it has a chance to work.
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