Categories: Bread & rolls, Goldy Schultz, October2015

Ingredients

• 1 tsp sugar
• 1/4 cup warm water
• 1 pkg active dry yeast
• 1/4 lb (1 stick) unsalted butter, softened to room temperature
• 1/2 cup honey
• 1 Tbs grated lemon zest, finely minced
• 1 Tbs grated orange zest, finely minced
• 2 tsp orange extract
• 1/2 tsp salt
• 1 Tbs lemon juice
• 6 large eggs (3 whole eggs and 3 eggs separated)
• 1/2 cup milk, warmed to 110 degrees
• 1 Tbs vital wheat gluten
• 5 - 6 cups bread flour
• 1/2 cup plus 2 Tbs best-quality bittersweet orane marmalade

Directions

1. In a large bowl, stir together the sugar, water, and yeast. Allow to proof for 10 minutes.

2. In another large bowl, beat the butter until creamy, about 5 minutes. Beat in the honey and beat until thoroughly combined. Add the zests, extract, salt, and juice. Beat until well combined. (Mixture will look curdled).

3. Refrigerate the egg whites, covered, until you are ready to bake the rolls. Add the egg yolks and eggs one at a time to the butter mixture, and beat in thoroughly. Add the yeast mixture and the milk and beat on low speed until thoroughly combined. Set aside.

4. Mix the gluten into the flour. Add the flour mixture one cup at a time, beating thoroughly after each addition. Switch to a wooden spoon or dough hook when the dough becomes too stiff to beat. When the dough is pliable and only slightly sticky, turn it out onto a floured surface and knead vigorously for 10 minutes. (Alternatively, you can knead using the dough hook for 10 minutes).

5. Place the dough into a large, oiled bowl, cover with a clean dish cloth, and set it in a warm, draft-free place to rise until doubled in bulk, 1 to 1 1/2 hours.

6. Punch the dough down, turn it out onto a board, and allow it to rest for 10 minutes. Divide it into 24 equal-size pieces. Butter two 12-cup muffin tins.

7. Keep the rolls you are not working with covered with a dish towel. Take each piece of dough, flatten it into a 4" circle, and spread with 1 tsp marmalade in the center, leaving 1/2"of space around the edge. Carefully roll the dough into a cylinder, pinch the ends, and pull the ends under to make a round roll. Carefully place each roll into a muffin cup. When you have filled all the cups, cover them with a dish towel and allow them to rise until doubled, about 1 hour.

8. Preheat oven to 350 degrees.

9. Remove the egg whites from the refrigerator and whisk them until frothy. Using a pastry brush, paint the top of each roll. (You will have egg white left over).

10. Bake a dozen at a time, until they are puffed and golden brown, and sound hollow when tapped, about 15 minutes. Cool on racks.

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