The fancy French word for dough shaped in a ball is boule. Bread makers use the same technique to form a tight ball of dough for a large loaf of bread and for small individual dough balls such as these fluffy dinner rolls. While it takes two hands to form a large loaf into a boule, you can make a small one with just one cupped hand. If you get really good at it, you can even do two balls at once\u2014one in each hand!<\/p>\n
In the bowl of a stand mixer, whisk together flour, yeast,<\/strong> and salt.<\/strong> Lock the bowl in place and attach the dough hook to the stand mixer. In a 4-cup liquid measuring cup, whisk milk,<\/strong> melted butter<\/strong>, honey,<\/strong> and egg yolk<\/strong> until honey<\/strong> has dissolved, about 20 seconds.<\/p>\n Start the mixer at a low speed and slowly pour in the milk mixture.<\/strong> Mix until no dry flour<\/strong> is visible, for about 2 minutes. Increase speed to medium and knead dough<\/strong> for 8 minutes.<\/p>\n Transfer the dough<\/strong> to a clean counter and knead dough<\/strong> for 30 seconds, then form the dough<\/strong> into smooth ball.<\/p>\n Spray a large bowl with vegetable oil spray<\/strong>. Place the dough<\/strong> in the greased<\/strong> bowl and cover with plastic wrap. Let the dough<\/strong> rise until doubled in size, 1\u00bd to 2 hours.<\/p>\n Transfer the dough<\/strong> to a clean counter and use your hands to gently press down on the dough<\/strong> to pop any large bubbles. Pat the dough<\/strong> into a 6-inch square and use a bench scraper to cut the dough<\/strong> into 9 equal squares. Form each piece of dough<\/strong> into a tight, smooth ball.<\/p>\n Spray the inside bottom and sides of an 8-inch square metal baking pan with vegetable oil spray<\/strong>. Arrange dough balls<\/strong> in 3 rows in a greased<\/strong> baking pan. Cover the baking pan loosely with plastic. Let the dough balls rise until doubled in size, about 1 hour.<\/p>\n While the dough<\/strong> rises, adjust the oven rack to middle position and heat oven to 350\u00b0F.<\/p>\n When the dough<\/strong> is ready, use a pastry brush to paint the tops of the dough balls<\/strong> with the beaten egg.<\/strong><\/p>\n Place the baking pan in the oven. Bake until rolls<\/strong> are golden-brown, 20 to 25 minutes. Place the baking pan on a cooling rack and let rolls<\/strong> cool in pan for 30 minutes. Turn the baking pan upside down to release rolls<\/strong> from pan. Turn the rolls<\/strong> right side up and use your hands to pull them apart. Serve warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 9 Epoch Times The fancy French word for dough shaped in a ball is boule. Bread makers use the same technique to form a tight ball of dough for a large loaf of bread and for small individual dough balls such as these fluffy dinner rolls. While it takes two hands to form a large loaf into a boule, you can make a small one with just one cupped hand. If you get really good at it, you can…<\/p>\n