Thanksgiving Recipe: Caraway Pull-Apart Rolls
Maria Zizka will be creating an entire Thanksgiving menu for KCET Food. Here's a side dish -- enjoy!
Caraway Pull-Apart Rolls
My father, who was born in Prague, puts caraway seeds on just about everything he eats. He also enjoys eating a pickle with everything, but that's a different story. He sprinkles caraway into beef goulash, bakes caraway-flecked cheese crackers, and loves to add a pinch of caraway to his potato soup. My favorite thing he makes with caraway is bread, and this recipe is a slightly Americanized version of the soft Czech rolls known as ?emle. They're welcome at any Thanksgiving table and perfect for making turkey sandwiches the following day.
Makes 24 (3-inch) rolls
1 packet (heaping 2¼ teaspoons) active dry yeast
½ teaspoon granulated sugar
4 tablespoons (½ stick) unsalted butter, plus more for the pan
1 cup plus 2 teaspoons whole milk
1 tablespoon honey
½ teaspoon kosher salt
3 cups all-purpose flour, plus more as needed
Oil, as needed
1 large egg
2 teaspoons caraway seeds
In a measuring cup, combine ¼ cup warm water (no warmer than 110°F), the yeast, and sugar. Stir to dissolve, then set aside to proof for about 10 minutes.
Meanwhile, in a small pot set over medium-low heat, combine the butter, 1 cup of the milk, the honey, and salt. Heat, stirring occasionally, until the butter melts completely, then remove the pot from the stove and let the milk mixture cool slightly.
Place the flour in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, pour in the yeast mixture and then the milk mixture. A very sticky dough will form. Add additional flour, 1 tablespoon at a time, until the dough pulls away from the sides of the mixing bowl and only sticks to the bottom. You should hear a gentle slap as the dough hits the sides of the bowl. Mix for 5 - 7 minutes. When it's ready, there shouldn't be any dough stuck to the bottom of the bowl, but the dough will still be quite tacky and soft. Transfer the dough to an oiled bowl and flip it around to coat all sides with oil. Cover and let rise until doubled in size, about 60 - 90 minutes, depending on the temperature of your kitchen.
Divide the dough into 24 equal pieces and roll each piece into a tight ball. Place the balls, evenly spaced, on a parchment-lined baking sheet. Brush the tops and sides of each dough ball with a drop or two of oil. Let rise until puffy and nearly doubled in size, about 30 - 40 minutes.
Preheat the oven to 375°F. Whisk together the egg and the remaining 2 teaspoons of milk. Brush the dough on all sides with the egg wash, then sprinkle with the caraway seeds. Bake for 22 - 25 minutes, until golden brown.
