Fine Cooking

屈服：17卷

Though there aremany options for filling pogaca，这些淡淡，柔软，通风的晚餐面包卷也很美味，形状成简单的面包卷，并撒上芝麻或罂粟种子。

Ingredients

For the dough

1 cup whole milk, warmed to 105°F
1汤匙。（9克）活性干酵母
2茶匙。砂糖
1 large egg
½杯菜籽油；根据需要更多
13½盎司。（3杯）通用面粉；根据需要更多
2茶匙。犹太盐

用于塑造和烘烤

1 large egg
1 tsp. whole milk
3 Tbs. sesame seeds or poppyseeds (optional)

Calories (kcal) : 160
脂肪卡路里（KCAL）：70
Fat (g): 8
饱和脂肪（G）：1
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 4.5
Cholesterol (mg): 25
Sodium (mg): 150
Carbohydrates (g): 19
Fiber (g): 1
Sugar (g): 1
蛋白质（G）：4

准备

Make the dough

In the bowl of a stand mixer, combine the milk, yeast, and sugar. Set aside until foamy, about 5 minutes. Whisk in the egg and oil. Put the dough hook on the stand mixer. Add the flour and salt, and mix on low speed until the flour is incorporated, scraping the bowl as needed. Increase the speed to medium low, and knead until smooth and stretchy, 8 to 10 minutes. (Alternatively, combine and knead the dry ingredients by hand.)
轻轻面粉一个工作表面，然后在大碗上轻轻油。将面团倒入表面上，然后轻轻撒上面粉。塑造成球，然后转移到碗中。用保鲜膜覆盖，并在室温下升高，直到大小翻倍，1至1-1/2小时。

形状和烘烤

Line a large rimmed baking sheet with parchment.
轻轻面粉一个干净的工作表面，然后将面团朝上。将面团放气并分成17片，约1-1/2盎司。每个。将每块滚动到一个球上，然后放在烤盘上，每片之间至少在每个之间留2英寸，如果您喜欢平坦的外观（如图所示）。用保鲜膜盖住，并在室温下升高，直到用手指按下30至40分钟的卷后保持凹痕。
Meanwhile, position a rack in the center of the oven and heat to 350°F.
Whisk the egg and milk, and lightly brush each roll with the wash. Sprinkle with poppy or sesame seeds, if you like. Bake until golden brown, 20 to 25 minutes. Cool on the baking sheet set on a wire rack. Serve warm or at room temperature, preferably on the same day.

Tip

You can shape the pogaca a day ahead. Before the final rise, cover and refrigerate for up to 24 hours. Let them have their final rise at room temperature as directed, and then bake as directed. You can also freeze them on a baking sheet before the final rise and transfer to a freezer bag once frozen solid. Thaw overnight in the refrigerator before allowing to rise at room temperature for 1 to 1-1/2 hours, then bake as directed. The great thing about this option is that you can thaw just a few at a time and have pogaca whenever you want.

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评论(4 reviews)

janmaus|11/08/2017

This is very similar to the basic pan rolls that have been on our holiday table since I was a child, at least 70 years in my mostly English and Scandinavian midwestern family. My recipe has less fat, about 1/3 c melted butter, and a little less salt, but those are the only differences. I can attest the dough is easy to handle, the rolls light, and tender. I plan to try some of the fillings immediately, probably the feta version. For the person who wanted to sub another liquid for milk--the taste and texture will be different. I used soy milk one year for a lactose intolerant guest, and could definitely taste the soy--next time for me, just water. The texture was similar to Italian bread rolls.
ljaweston|11/06/2017

Thank you for the recipes. Do you think something could be substituted for the milk without a substantial change to the texture? Maybe soy milk or almond milk? Thank you.
节日糕点|2017年9月25日

I used half the dough to make plain roles and the other half to make the apple-filled version. We liked them both but next time I would use a different oil, as the baked canola oil has a slightly fishy flavor. I also found the dough to be quite soft, which make wrapping it around the apple filling a bit of a challenge.
CaterChef|2017年9月15日

We made this today and I'm very impressed. The resulting bun was perfectly textured. However I found there was too much salt so we will be cutting the salt in half for the next batch. Otherwise, great recipe!