FOR THE DOUGH:
2 1/2 teaspoons instant yeast
7 tablespoons (3 1/2 ounces) unsalted butter, melted and cooled somewhat
7/8 cup (7 ounces) lukewarm milk
2 tablespoons (3/4 ounce) sugar
3/4 teaspoon salt
1/2 teaspoon baker’s ammonia (optional, for an extra touch of lightness)
2 tablespoons Lora Brody Dough Relaxer (optional, for ease in rolling)
2 3/4 cups (11 3/4 ounces) unbleached all-purpose flour
FOR THE TOPPING:
2 tablespoons butter, melted
Extra-fine or Baker’s Special sugar
(Superfine Sugar or Caster Sugar is also good)--Diana's Desserts
Combine all of the dough ingredients in a medium-sized mixing bowl, or in the bucket of a bread machine, and mix and knead till you’ve made a somewhat smooth dough. This should take about 7 to 10 minutes. (If you’re using a bread machine, let the dough knead for 10 to 12 minutes, till it’s just smooth, then cancel the machine). Place the dough in a lightly greased bowl, and set it aside to rise, covered, for 30 minutes. It’ll become quite puffy.
Divide the dough into 20 ping-pong ball sized pieces (1 to 1 1/8 ounces each). Gently roll each ball into a 12- to 14-inch rope, and curl the ropes into heart shapes. (Try shaping them first like a rounded capital “M,” then bringing the legs of the M together at the bottom.) Place the shaped rolls on lightly greased or parchment-lined baking sheets, cover them, and let them rise for 30 minutes; they’ll become somewhat puffy.
Bake the rolls in a preheated 450°F oven for about 9 minutes, till they’re golden brown. Brush them with the melted butter, and sprinkle them with extra-fine sugar (or cinnamon-sugar, if you prefer). Serve warm.
Makes: 20 rolls
TO FREEZE AND REHEAT: Remove the rolls from the oven; don’t brush them with melted butter. Allow them to cool completely, then wrap them in an airtight package and freeze. (The longer they remain frozen the more their quality will deteriorate; we don’t recommend freezing for over 2 weeks.) When ready to serve, remove them from the freezer; place them close together on a baking sheet; tent them with aluminum foil, and bake in a preheated 350°F oven for 10 to 12 minutes, or until they’re soft. Brush with butter and sprinkle with sugar as directed above.
Nutrition information per serving (1 heart roll, 36g):
113 cal, 6g fat, 2g protein, 2g sugar, 25mg cholesterol, 89mg sodium, 47mg potassium, 59RE vitamin A, 1mg iron, 16mg calcium, 34mg phosphorus.
Source: King Arthur Flour
P.J. Hamel, editor
The Baker’s Catalogue
February 4, 2003
Date: February 8, 2003