Jeff Mauro

Flour Paste:

3 tablespoons bread flour

Dough:
1/2 cup cold milk
1 large egg
2 cups bread flour, plus more for flouring
1 1/2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon kosher salt
7 tablespoons unsalted bu@er, melted, plus more fo Deselect All

Flour Paste:
3 tablespoons bread flour

Dough:
1/2 cup cold milk
1 large egg
2 cups bread flour, plus more for flouring
1 1/2 teaspoons instant yeast
2 tablespoons sugar
1 teaspoon kosher salt
7 tablespoons unsalted bu@er, melted, plus more for the skillet
Nonstick cooking spray,for the bowl
4 ounces garlic-herb bu@er or honey butter, store-bought or homemade
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Directions

1. For the flour paste: Add 1/2 cup water to a small saucepan set over medium-low
heat. Add the flour and cook, whisking constantly, unDl the mixture is a smooth
pudding-like consistency, 30 to 45 seconds. Let cool.

2. For the dough: Add the milk and egg to the flour paste and whisk together unDl
smooth. Transfer the paste to a stand mixer fi@ed with a dough hook and add the
flour and yeast. Mix on low speed unDl all the flour is moistened, 1 to 2 minutes. Let
rest in the bowl for 15 minutes.

3. ATer 15 minutes, with the mixer running on medium-low speed, add the sugar and
salt and mix for about 5 minutes. Add 4 tablespoons of the bu@er and mix, scraping
down the sides of the bowl when necessary, about 5 minutes longer. Transfer the
dough to a lightly floured surface and knead briefly to form a ball. Spray a mixing
bowl with cooking spray, add the dough ball, cover with plasDc wrap and let rest
unDl doubled in size, about 1 hour.

4. Transfer the dough to a work surface and press gently but firmly to release the air.
Stretch the dough to form a 9-by-10-inch rectangle. Cut the dough lengthwise into 4
equal strips, then cut those strips into 3 equal pieces. Working with one piece at a
Dme, stretch and press each one into an 8-by-2-inch inch strip. Roll each strip small
end to small end in order to form a snug roll.

5. Grease a 12-inch cast-iron skillet with bu@er and arrange the rolls in the skillet, 10
around the outside and 2 in the middle. Cover with plasDc and let rise unDl doubled
in size, about 45 minutes.

6. PosiDon an oven rack in the lowest posiDon and preheat the oven to 375 degrees F.
7. Brush the rolls with the remaining 3 tablespoons butter and bake unDl golden
brown, about 25 minutes. Let cool 5 minutes.

8. When ready to serve, using a 2-ounce ice cream scoop, place scoops of the garlicherb or honey bu@er in the center of the bread and let your guests pull apart the
bread from the skillet.