DOUGH
1 1/2 tablespoons warm water (110ºF. to 115ºF.)
1 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
2 to 2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup warm whole milk (110ºF. to 115ºF.)
1 egg, room temperature
1 tablespoon unsalted butter, melted
1 tablespoon chopped fresh chives
TOPPING
1/4 cup unsalted butter
1 large garlic clove, minced
1 tablespoon chopped fresh chives
1/2 teaspoon coarse sea salt
1/2 cup cheddar cheese (optional)
- Combine water, yeast and sugar in small bowl; let stand 10 minutes or until foamy.
Meanwhile, whisk 2 cups of the flour and 1/2 teaspoon salt in small bowl. Beat milk, egg and 1 tablespoon melted butter in large bowl, with paddle attachment if available, at low speed until blended. Beat in yeast mixture and 1 tablespoon chives. Slowly beat in flour mixture until dough forms. Beat at medium speed 4 to 5 minutes or until dough is soft and pulls away from side of bowl, adding additional flour 1 tablespoon at a time if dough is sticky. - Place dough in greased medium bowl; cover and let rise in warm place 1 hour or until almost doubled in size.
- Meanwhile, melt 1/4 cup butter in small saucepan over low heat. Add garlic; cook 2 minutes to infuse butter with garlic flavor, stirring constantly to keep garlic soft and light in color and to avoid overcooking. Stir in 1 tablespoon chives right before using.
Brush 1- to 1 1/2-quart glass or ceramic gratin or baking dish with some of the garlic butter. Gently press dough down to deflate. Divide dough into 24 pieces; form into 1-inch balls. Arrange in layers in pan. Cover loosely with plastic wrap. Let rise in warm place 45 minutes or until dough is puffy and light. - Meanwhile, heat oven to 375ºF. Brush bread with some of the garlic butter; bake 18 minutes. Remove from oven; brush with more garlic butter. (Cover pan loosely with foil if browning too quickly.) Bake an additional 5 to 8 minutes or until golden brown. Brush with remaining garlic butter; sprinkle with 1/2 teaspoon sea salt. Cool 5 minutes in pan on wire rack to serve warm. Add cheddar cheese when popped out of pan (optional)
8 servings
PER SERVING: 200 calories, 8.5 g total fat (5 g saturated fat), 5 g protein, 25.5 g carbohydrate, 45 mg cholesterol, 275 mg sodium, 1 g fiber
Be First to Comment