I just made the same Milk Bread Pompons that I made last year, and surprise surprise, I may have learned a thing or two in cooking school.
Ingredient wise I added some whole wheat flour as a change, but the main difference is the care I took in shaping them. What a difference a year makes.
The recipe is from The Joy of Cooking (1997 ed.), it’s a rich dough made into pompons and makes a great addition to a cold weather dinner.
- bloom 2 1/4 tsp yeast in 3 T warm water
- mix the following:
- 1 tempered egg
- 5 T melted butter
- 1 c warm milk
- 3 T sugar
- 1 tsp salt
- add bloomed yeast, mix about 1 minute and slowly add 2 c flour (original recipe calls for bread flour, I used whole wheat)
- gradually add in 1 1/2–2 c a.p. flour until dough is moist, but not sticky
- knead about 10 minutes or until smooth and elastic
- transfer to oiled bowl, cover and let proof 60-90 minutes
This is where things diverge from the bread recipe and it becomes pompons…
- put a silpat or parchment in a sheet pan
- whisk 1 egg with a pinch of salt for egg wash
- when a fingerprint remains in the dough, punch it down and scale it into 1 oz balls
- shape each ball into a pouch, pulling “corners” up to form a ball
- place rolls about 2″ apart and egg wash
- cover again and let proof about and hour
- preheat oven to 425’F
- egg wash rolls again and sprinkle with coarse salt (we like onion sugar)
- bake about 15 minutes, or until rolls sound hollow when tapped on the bottom
- Joy of Cooking says you can reheat at 400’F for 4-6 minutes, but I haven’t tried that yet–they don’t last long enough!