Dinner Rolls with Shallots Preserved Lemon and Black Pepper
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1½ cups thinly sliced shallots (4½ oz.)
- ½ cups preserved lemon, finely chopped
- 1 Tbsp. freshly ground black pepper
- ⅓ cups (2½ oz.) whole milk
- 2 large eggs
- 1⅔ cups (10 oz.) bread flour, plus more for dusting
- 2 Tbsp. (½ oz) sugar
- 1½ tsp. fresh yeast
- 1¾ tsp. kosher salt
- 1 stick plus 1 Tbsp. (4½ oz.) unsalted butter, room temperature, diced
- 4 Tbsp. (2 oz.) melted unsalted butter, cooled to room temperature, for brushing
- Nonstick cooking spray or canola oil
Instructions
Dinner Rolls with Shallots, Preserved Lemon, and Black Pepper serves 24 original recipe by Saveur.
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