From the kitchen
Golden-Crust Dinner Rolls
Soft yeast rolls brushed with rice milk right before baking for a glossy, deeply browned top.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 3/4 cup Warm Rice Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 2 tbsp Sugar
- 3 1/4 cups All-Purpose Flour
- 1 tsp Salt
- 1 large Egg
- 4 tbsp Butter, softened
- Extra Rice Milk, for brushing
Method
- Combine the warm rice milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, egg, and softened butter. Knead until smooth and elastic, about 8 minutes.
- Cover and let rise until doubled, about 1 hour.
- Divide into 12 pieces, shape into rolls, and place in a greased baking dish. Cover and proof 30 to 40 minutes more.
- Brush the tops generously with rice milk and bake at 375°F (190°C) for 18 to 20 minutes, until deeply golden.
Kitchen note
The rice milk brush right before baking is doing the same job an egg wash would, its natural sugars caramelize beautifully in the oven, giving these rolls a shine and color you won't get from butter alone.
Culinary Library
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