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Slice the roll into 6 equal pieces, about 2 inches each. If the dough is too soft to cut, carefully transfer the roll to a sheet of parchment paper and place onto a baking sheet. Chill in the refrigerator for 20 minutes or freeze for 5 minutes, and then cut into rolls. 5 Arrange the rolls inside the buttered pan.
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Scrape onto a plate, spread into a 1-inch layer, and cool until no warmer than 100°F (38°C), about 20 minutes. For the Dough: Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds.
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Once the milk mixture is completely cool, stir in the egg. Put the flour and salt in a food processor work bowl fitted with the metal chopping/dough blade. Process to sift, about 15 seconds. With the machine running, add the proofed yeast, then the cooled milk and egg mixture slowly through the feed tube. Process until a dough ball forms.
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Insert the chopping blade into the work bowl of the food processor. Add the flour and salt; process for 10 seconds on Low. Combine the beaten egg with the milk and yeast mixture and with the machine running on Low, slowly add the liquids through the feed tube and process until a dough ball forms. Continue processing 45 seconds to knead the dough.
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Blend for a few seconds, and then allow the yeast a few moments to "bloom" and become frothy. Step 2 - Add half a teaspoon of salt, half of the butter, and four cups of flour, starting with one-half cup of flour at a time. Mix the dough for approximately 10 seconds after each addition of flour.
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Preheat oven to 350 degrees and adjust oven rack to the middle position. Bake the rolls for 25 to 30 minutes or until golden brown. To make the icing, beat the cream cheese until smooth, then beat in corn syrup, vanilla and sugar. Add cream until icing is smooth and creamy. Spread icing over rolls while still warm.
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Punch down dough. Divide dough in half; shape one portion of dough into 12 balls. Place in a greased 8 or 9-inch square pan. Repeat with remaining half of dough. Cover pans and let rise in a warm place for 15 minutes. Bake at 425°F for 10-15 minutes or until rolls are golden brown.
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Place in a greased 9×13″ baking pan. 2nd rise. Cover the baking pan with plastic wrap. Place in a warm, drafty-free place until the rolls are soft, fluffy and doubled in size, about 30-45 minutes. Egg wash. In a small bowl, whisk one egg. Right before baking, brush the egg wash on the tops of the rolls. Bake.
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2 tablespoons salted butter, cut into cubes. ~ Step 1. In the work bowl of food processor fitted with the steel blade, using a series of 5-10 rapid on-off pulses, combine the 4 cups of flour, sugar, salt and yeast. ~ Step 2. In a 1-cup measuring container, lightly-beat the eggs with a fork.
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Preheat oven to 450°F. Lightly butter a 9-inch round baking pan. Divide the dough into 12 equal pieces, about 2 ounces each. Roll into smooth rounds and arrange in the prepared pan. Cover with plastic wrap and allow to rise until the rolls have doubled in size, about 30 to 40 minutes.
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Instructions. Dissolve yeast in warm water. Let stand for 5 minutes. In a large bowl, combine 2 cups of flour, sugar, butter, water/yeast mixture and salt. With a wooden spoon or rubber spatula, stir to combine. Add additional flour if needed to form a soft dough. Place dough on a lightly floured surface.
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Heat the oven to 400°F. Grease a 9 x 13-inch baking dish with cooking spray, and set aside. Heat the liquids. In a microwave-safe bowl (or saucepan, see below), stir together the water and melted butter, then add in the milk and honey and stir until combined. Microwave the mixture for 1 minute and give it a stir.
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Combine the flour, yeast, sugar and salt in bowl, pulse to mix. In microwave-safe measuring cup or in saucepan warm milk, water and butter to 110 degrees F. With food processor running on high, pour warmed milk mixture in through the feed tube of food processor. (Pour in a steady stream, should take less than 10 seconds to pour in.)
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For the second attempt, I used ⅛-inch rings on the ends of my rolling pin to achieve a uniform thickness but kept the 9 x 16-inch dimensions of the rolled dough.
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Let sit 10 minutes to proof. In food processor, combine flour, 1/2 c sugar, salt and baking powder. Process a few seconds to mix. Combine 1 c water, oil, egg and beat. Combine water mixture with yeast mixture and slowly pour into processor while it is running. Stop as soon as liquid is all in and ingredients are blended.
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The large-capacity Breville Sous Chef 16 Pro Food Processor (model BFP800XL) comes with a separate storage case to organize the many attachments.