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SWEET ROLLS - Morning Buns
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| Tasting Table Morning Buns Recipe adapted from Chris Phelps and Zak Walters, Salt's Cure, West Hollywood, CA Yield: Makes about 1 dozen 1-1/2 wide buns INGREDIENTS | |
| 1⅓ cup plus ½ cup | bread flour, divided |
| ½ tablespoon plus a pinch | active dry yeast, divided |
| 1 cup plus 2 tablespoons | warm water |
| 5/8 pounds | unsalted butter at room temperature plus ½ stick, melted |
| ¼ cup | all-purpose flour |
| Zest of 2 | oranges |
| 2½ cups | granulated sugar, divided |
| ¼ teaspoon | table salt |
| ¾ cups | whole milk |
DIRECTIONS
1. In a large bowl, stir together the flour, water and a pinch of yeast. Set aside at room temperature for 20 minutes.
2. In the bowl of a stand mixer, add the butter and flour and cream until smooth. Transfer half of the butter to a large sheet of plastic wrap and cover with another sheet of plastic wrap. Use a rolling pin to roll the butter into a 3-inch by 6-inch rectangle that is about 1-inch thick. Repeat with the remaining butter and 2 more sheets of plastic wrap.
3. In a medium bowl, add 2 cups of the sugar and orange zest. Use your fingers to rub the mixture together until the sugar is fragrant and tinted. Place 1 cup in another bowl and set aside.
4. To the bowl of a stand mixer, add the flour-water mixture, ½ cup of the flour, the remaining ½ cup of sugar, ¼ teaspoon of table salt, milk and the remaining yeast. Use the dough hook attachment to combine the mixture until it is smooth. Turn the dough out onto a lightly floured work surface and divide in half. Wrap each half in plastic wrap and refrigerate for 4 hours.
5. On a lightly floured work surface, roll the dough into a 6-inch by 18-inch rectangle that is about 1/4-inch thick. Place one of the butter rectangles in the center of the dough (it won't completely cover the area of the dough) and fold the dough into thirds like a business letter. Wrap in plastic wrap and refrigerate 1 hour. Repeat with the other piece of dough and the other butter rectangle. Then, repeat rolling and folding the dough pieces two more times.
6. Preheat the oven to 400°. Roll the dough once more, then spread 1 cup of the orange-sugar over the surface. Roll the dough up into a long log, then slice into 3-inch-wide segments. Repeat with the other piece of dough.
7. Brush the cups of an extra-large cupcake tin with half of the melted butter, then coat each cup completely with some of the remaining 1 cup of orange sugar. Set a dough segment into each cup and cover with plastic wrap. Let the rolls sit at room temperature for 30 minutes.
8. Bake the rolls until the tops are golden-brown, about 30 minutes. Remove the tin from the oven and invert the rolls onto a baking sheet. Once the rolls are cool, dip them into the remaining orange-sugar before serving. The rolls can be stored in the fridge overnight or frozen and thawed overnight.
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