The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [367]
4. Melt the remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add the onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in the nutmeg. Season with ½ teaspoon salt. Let cool.
5. Punch down the dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll the dough into a 17 × 10-inch rectangle, and brush with 3 tablespoons melted butter. Spread the onions evenly over the dough. Starting on 1 long side, roll the dough into a log. Press the seam to seal.
6. Cut into about 12 slices, about 1¼ inches thick each. Arrange the slices, cut sides up, in the buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
7. Preheat the oven to 375°F. Bake the rolls until golden brown, about 35 minutes. Immediately invert the rolls onto a wire rack. Serve warm.
buttery crescent rolls
MAKES 24
¾ cup (1½ sticks) unsalted butter, softened, plus more for the bowl and plastic wrap, plus 2 tablespoons melted
1¼ cups whole milk
¼ cup vegetable shortening
¼ cup plus 1 tablespoon sugar
2½ teaspoons salt
1 envelope (¼ ounce) active dry yeast
¼ cup water (105° to 110° F)
2 large eggs, lightly beaten
5½ cups all-purpose flour, plus more for the work surface
1. Line 2 baking sheets with parchment paper; set aside. Butter a large bowl; set aside. Put the milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar has dissolved. Let cool completely.
2. Put the yeast and warm water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in the milk mixture on medium speed until combined; mix in the eggs. Reduce speed to low, and gradually mix in the flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
3. Turn out the dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to the buttered bowl. Cover with a clean kitchen towel; set in a warm place to rise until doubled in bulk, about 1 hour.
4. Roll the dough into a 13 × 20-inch rectangle. Trim the edges to be straight. Cut the dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide at each base). Gently stretch each to 2 to 3 inches long. Starting at the widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
5. Preheat the oven to 350°F. Brush the rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm.
olive rolls
MAKES 12
¼ cup extra-virgin olive oil, plus more for the parchment, bowl, and plastic wrap
1 envelope (¼ ounce) active dry yeast
1 cup warm water (105° to 110°F)
3 to 4 cups all-purpose flour, plus more for the work surface
½ teaspoon coarse salt
1 cup oil-cured black olives, pitted and cut into ½-inch pieces
½ teaspoon crushed red pepper flakes
1. Line a baking sheet with parchment paper. Brush the parchment with oil; set aside. Oil a large bowl; set aside. Sprinkle the yeast over the warm water in a small bowl. Let stand until foamy, about 5 minutes. Stir until dissolved.
2. Put 3 cups flour and the salt in the bowl of an electric mixer fitted with the dough hook. Add the yeast mixture and oil; mix on medium speed until a soft dough forms, adding more flour if needed. Add the olives and red pepper flakes; mix until fully combined, about 15 minutes.
3. Turn out the dough onto a lightly floured work surface. Knead until smooth and the olives are set firmly in the dough, about 15 minutes. Transfer