Our friend Kourtney Paranteau does it again with these simple dinner rolls (don't be intimidated if you've never baked pull-apart rolls!). Incorporating our Pure Wakame Seaweed Flakes into the dough, she creates an easy side dish that is sure to impress.
Makes 12 dinner rolls
- 1 cup warm milk
- 1 tablespoon dry active yeast
- 2 tablespoons white sugar
- ⅓ cup good olive oil
- 3 ½ all-purpose flour, sifted
- 1 tablespoon Pure Wakame Seaweed Flakes
- 1 large egg, beaten
- 1 tablespoon Golden State Seasoning Salt, optional
- 1 teaspoon fine flake salt
In the base of a stand mixer, sprinkle yeast and sugar over warmed milk and quickly incorporate while mixing on a low setting for just five seconds or until the milk has taken in the yeast and sugar. Allow to sit for ten to fifteen minutes or until the surface of your mixture is bubbling.
With the hook or dough attachment, beat olive oil, sifted flour and Pure Wakame Seaweed Flakes into the dough on a medium-high setting or until the dough forms a sticky ball. Remove from the mixer and grease a ten-inch cast iron skillet.
Using a kitchen scale, weigh your dough ball and split the total number of grams into 12. Start tearing and weighing 12 evenly sized dough balls. Place 8 dough balls around the edge of your prepared cast iron, before filling in the center with the 4 final dough balls.
If your apartment (or home) is a little chilly, take this as an opportunity to spurge on a few good minutes of heat. Cover your pan with a clean kitchen towel for thirty to forty minutes and preheat your oven to 375°.
After this amount of time, your rolls should have nearly doubled in size and will be visible beneath your kitchen towel. Remove the towel and brush the surface of the rolls evenly with your beaten egg with a pastry brush before sprinkling with flake salt and Golden State Seasoning Salt, if using. Bake until golden brown (about 15-20 minutes) and allow to cool for five minutes before serving.