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Classic Rolls
Position an oven rack to the center position. Preheat the oven to 375°F/190°C. Prepare the egg wash by whisking together the egg and water until well combined. Brush the tops and exposed sides of the rolls with egg wash and sprinkle liberally with Everything Bagel seasoning (or flaky salt, such as Maldon).
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Turn the dough out onto a lightly floured work surface. Divide the dough evenly into 24 pieces and roll them into balls. Space 12 rolls about 2 inches apart in a large (12-inch) cast-iron skillet or a 9-by-13-inch baking dish. Repeat with the remaining dough balls in another skillet or baking dish.
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Begin by adding the flour, oil, yeast, sugar, and salt to a large bowl. Mix the ingredients together until they are fully incorporated. Add in the water and mix until you have a soft dough that is just starting to come away from the sides of the bowl. Knead the dough for 3-4 minutes until it is smooth and elastic.
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Step 1. In a small bowl, combine butter, Demerara sugar (if using), fine sea salt and black pepper (if using), mixing with a spatula until smooth. Using a pastry brush, brush a little of the butter mixture on the sides and bottom of a 9-by-13-inch pan. Set aside. Step 2.
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Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 30 minutes or until doubled. Punch dough down and divide dough into 12 equal pieces. Shape into balls. Place in greased 8-inch round pan. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven.
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How to make Dinner Rolls. Add the milk to a small saucepan over medium-high heat and heat milk until hot (about 2-3 minutes). Don't let the milk boil! Remove the pan from the heat and add the granulated sugar, table salt, and shortening. Whisk until the shortening has been fully combined with the warm milk.
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Directions. Heat the milk to 120 degrees F to 130 degrees F; add the butter and set aside to cool to room temperature. Meanwhile, in a large bowl dissolve yeast in warm water. Add cooled milk, eggs, and sugar to dissolved yeast and stir to blend. With a wooden spoon stir in 2 cups of the flour and the salt; stir until smooth.
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In a large bowl, add the water and yeast. Allow it to sit until the yeast starts to foam--about 5 minutes. Add the sugar, salt, egg, and oil and stir to combine. Add6 cups of flour and stir well. You may have to use your hands to finish mixing it. Add the last 1/2-1 cup of flour if the dough is still very wet.
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Shrimp Tempura Rolls and Variations. A tempura shrimp roll is a classic choice - filled with krab, avocado, and of course, shrimp. Restaurants often offer variations of this classic roll, like crunch rolls with textured breadcrumbs or actually frying the exterior. You can add some heat with a spicy mayo or wasabi if you're feeling adventurous.
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1. Spider Roll. Contains: tempura soft-shell crab, avocado, cucumber, and spicy mayo. If the California roll had a hotter older brother, it would be the spider roll. The tempura crab and spicy kick makes this little gem the best classic sushi roll. I could literally eat two-dozen spider rolls in one sitting.
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Place the rolls on a baking sheet lined with parchment or wax paper. Cover the pan with plastic wrap and place the pan in the freezer. Leave them in the freezer until the freeze solid and are rock hard. Take the baking sheet out, place them in a freezer bag and back in the freezer they go.
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Best Classic Sushi Rolls. Each person is likely to have their own favorite type of sushi roll. Most sushi rolls feature fish as their signature ingredient. While some sushi rolls may seem similar, they differ in certain important ways. California Roll. This is perhaps the most famous type of sushi roll, at least in North America. The mighty.
