yeast

Homemade doughnuts are a bit of a project, but they’re less work than you might think, and the result is a truly great, hot, crisp doughnut.  Once you’ve mastered this basic recipe for a fluffy, yeasted doughnut, you can do pretty much anything you like in terms of glazes, toppings and fillings.

Doughnuts

milk

(one package) active dry yeast

eggs

(1 stick) butter, melted and cooled

sugar

salt

all-purpose flour,

neutral oil, for frying, plus more for the bowl.

Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.

Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.

Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.

Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.

About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.

Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

These warm, gooey cinnamon rolls are my secret weapon around the holidays, because the all-in-one recipe takes only one bowl, and the rolls can be made in advance to bake and frost without any fuss.

One-Bowl, Overnight Cinnamon Rolls Recipe | BraveTart

For the Frosting:

plain, full-fat cream cheese

(10 milliliters) vanilla extract

For the Filling:

unsalted butter

light brown sugar (3/4 cup, gently packed; 170 grams)

ground cinnamon (about 2 tablespoons; 15 grams)

nutmeg

For the Dough:

all-purpose flour

sugar (about 1/2 cup; 100 grams)

instant yeast,

baking soda

unsalted butter (8 tablespoons; 115 grams)

milk (8 tablespoons; 115 grams), any percentage will do

For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then sprinkle in the rest of the sugar a little at a time. Once it is incorporated, increase to medium and beat until creamy and pale ivory, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature. (If your kitchen is chilly and the frosting hardens in that time, briefly microwave the bag to restore its creamy texture before use.)

For the Filling: Prepare filling with the same bowl and beater, mixing butter, brown sugar, cinnamon, nutmeg, and salt on low speed until moistened. Increase to medium and beat the dark paste until creamy, light in color, and very soft, about 5 minutes. Transfer to a zip-top bag or disposable pastry bag and set aside until needed, up to 24 hours at room temperature.

For the Dough: Wipe the bowl with a paper towel, then whisk together flour, sugar, yeast, salt, and baking soda until thoroughly combined. Melt butter in a 2-quart saucier over low heat, then stir in milk and yogurt, warming to about 80°F (27°C). Add to flour and stir to form a very dry and shaggy dough. With the hook attachment, knead on low until silky-smooth and elastic, able to be gently stretched into a thin but rough sheet without tearing, about 20 minutes.

First Rise: Cover bowl with plastic and set dough to rise until puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F (21°C). If the dough feels dense, firm, or overly resilient, rest 15 minutes before testing again (this is more likely in chilly months).

Shaping: Turn dough onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Snip a corner from the bag of cinnamon filling, squeeze over the dough, and spread into an even layer with an offset spatula. Sprinkle pecans on top and roll to form a 12-inch log, ending seam side down.

Slide an 8-inch strand of thread, unflavored dental floss, or butcher's twine under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into six 1-inch slices and arrange in a parchment-lined 9- by 13- by 2-inch aluminum baking pan (or two 8-inch by 3-inch round cake pans).

Second Rise: Cover rolls with foil and refrigerate overnight, or up to 48 hours. Adjust oven rack to middle position and preheat to 350°F (180°C); meanwhile, let cinnamon rolls stand at room temperature until oven is hot.

To Bake and Serve: Bake, covered, until cinnamon rolls are puffed and firm but pale, about 45 minutes. (If using darker pans, check on the cinnamon rolls after 30 minutes.) Remove the foil and continue baking until lightly browned, about 15 minutes more. Snip a corner from the bag of frosting, squeeze over the cinnamon rolls, and spread into an even layer with the back of a spoon. Serve immediately, and leave no survivors; life’s too short for day-old cinnamon rolls.

Here's what you need: lukewarm water, active dry yeast, all-purpose flour, kosher salt, olive oil

Homemade Dutch Oven Bread Recipe by Tasty

lukewarm water, between 90˚-110˚F (30˚-40˚C)

dry yeast

kosher salt

olive oil

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Stir the yeast into the water and allow the yeast to bloom until foamy.

In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.

Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.

Once the dough comes together, cover and let rise until doubled in size (about 1 ½-2 hours).

Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.

Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.

Once finished, cover and let the dough rise again for another 1 ½-2 hours.

Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.

Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.

Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.

Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450˚F (230˚C) with the pot inside for 45 minutes-1 hour.

Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)

Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.

Cover with the lid and return the pot to the oven.

Bake for 45 minutes, removing the lid for the last 15 minutes.

Remove bread from pot, cover, and let cool for 10 minutes before slicing.

https://vid.tasty.co/output/22703/mp4_640x640/1485976591

Baking a chocolate babka is no casual undertaking. The Eastern European yeast-risen coffee cake has 14 steps and takes all day to make. But the results are worth every sugarcoated second – with a moist, deeply flavored brioche-like cake wrapped around a dark fudge filling, then topped with cocoa streusel crumbs.

If you want to save yourself a little work and love Nutella, you can substitute 1 1/2 cup (420 grams) of it for the homemade fudge filling. Also note that you can make this over a few days instead of all at once. Babka freezes well for up to 3 months, so if you  need only one loaf now, freeze the other for later.

Chocolate Babka

118 milliliters whole milk

(1/4 ounce 7 grams) active dry yeast

granulated sugar,

all-purpose flour, more as needed

fine sea salt

vanilla extract

lemon

eggs,

unsalted butter,

granulated sugar

heavy cream

112 grams/1 stick unsalted butter, diced, at room temperature

cocoa powder

unsalted butter, melted

60 grams mini semisweet chocolate chips

Prepare the dough: In a small saucepan or a bowl in the microwave, warm the milk until it’s lukewarm but not hot (about 110 degrees). Add yeast and a pinch of sugar and let sit for 5 to 10 minutes, until slightly foamy.

In an electric mixer fitted with the dough hook, or in a food processor, mix together flour, 1/3 cup sugar, the salt, the vanilla, the lemon zest (if using) and the nutmeg. (If you don't have a mixer or processor, use a large bowl and a wooden spoon.) Beat or process in the yeast mixture and eggs until the dough comes together in a soft mass, about 2 minutes. If the dough sticks to the side of the bowl and doesn’t come together, add a tablespoon more flour at a time until it does, beating very well in between additions.

Add half the butter and beat or pulse until the dough is smooth and elastic, 3 to 5 minutes, scraping down the sides of the bowl with a spatula as needed. Beat in the rest of the butter and continue to beat or pulse until the dough is smooth and stretchy, another 5 to 7 minutes. Again, if the dough sticks to the sides of the bowl, add additional flour, 1 tablespoon at a time.

Butter a clean bowl, form the dough into a ball and roll it around in the bowl so all sides are buttered. Cover the bowl with a clean towel and let it rise in a warm, draft-free place (inside of a turned-off oven with the oven light on is good) until it puffs and rises, about 1 to 2 hours. It may not double in bulk but it should rise.

Press the dough down with your hands, re-cover the bowl and refrigerate overnight (or, in a pinch, for at least 4 hours, but the flavor won't be as developed).

Prepare the filling: In a medium saucepan over medium heat, combine sugar, cream and salt. Simmer, stirring occasionally, until sugar completely dissolves, about 5 minutes. Scrape mixture into a bowl. Stir in chocolate, butter and vanilla until smooth. Let cool to room temperature. Filling can be made up to a week ahead and stored, covered, in the fridge. Let come to room temperature before using.

Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Stir in melted butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips. Streusel can be prepared up to 3 days ahead and stored, covered, in the fridge.

Prepare the syrup: In a small saucepan, combine sugar and 2/3 cup/158 milliliters water. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring occasionally until the sugar dissolves.

Butter two 9-inch loaf pans, then line with parchment paper, leaving 2 inches of paper hanging over on the sides to use as handles later.

Remove dough from refrigerator and divide in half. On a floured surface, roll one piece into a 9-by-17-inch rectangle. Spread with half the filling (there's no need to leave a border). Starting with a long side, roll into a tight coil. Transfer the coil onto a dish towel or piece of plastic wrap and stick it in the freezer for 10 minutes. Repeat with the other piece of dough.

Slice one of the dough coils in half lengthwise to expose the filling. Twist the halves together as if you were braiding them, then fold the braid in half so it’s about 9 inches long. Place into a prepared pan, letting it curl around itself if it’s a little too long for the pan. Cover loosely with a clean kitchen towel and let rise in a warm place for 1 to 1 1/2 hours, until puffy (it won’t quite double). Alternatively, you can cover the pans with plastic wrap and let them rise in the refrigerator overnight; bring them back to room temperature for an hour before baking.

When you're ready to bake, heat the oven to 350 degrees. Use your fingers to clump streusel together and scatter all over the tops of the cakes. Transfer to oven and bake until a tester goes into the cakes without any rubbery resistance and comes out clean, 40 to 50 minutes. The cakes will also sound hollow if you unmold them and tap on the bottom. An instant-read thermometer will read between 185 and 210 degrees.

As soon as the cakes come out of the oven, use a skewer or paring knife to pierce them all over going all the way to the bottom of the cakes, and then pour the syrup on top of the cakes, making sure to use half the syrup for each cake.

Transfer to a wire rack to cool completely before serving.

A fudge center and chocolate crumb topping give this babka a serious upgrade.

These melt-in-your-mouth dinner rolls from Claire Saffitz are even more tender and pillowy than the classic Parker House rolls.

Pull-Apart Sour Cream and Chive Rolls

½ cup plus 2 Tbsp. whole milk

(667 g) bread flour, divided, plus more

active dry yeast

sour cream, room temperature

(50 g) sugar

Diamond Crystal or 2¼ tsp. Morton kosher salt

Tbsp. (1 stick) unsalted butter, cut into pieces, divided, room temperature

chives

Flaky sea salt

black pepper

These melt-in-your-mouth dinner rolls, from Claire Saffitz’s cookbook Dessert Person, are even more tender and pillowy than the classic Parker House rolls that inspired this recipe. That’s thanks to the addition of tangzhong, a white roux made from flour and milk cooked to a stiff paste, often used to make Japanese milk bread. The cooked starches in the tangzhong help the dough retain moisture and keeps the rolls super soft and light. The slight onion flavor of chives and tang of sour cream give them oomph. They’re as equally excellent at mopping up gravy as they are at holding the contents of a leftover turkey sandwich. “If food could give you a hug, these rolls definitely would,” says Claire.

Bon Appétit

Whisk ½ cup milk, ⅓ cup flour (42 g), and ½ cup water in a small saucepan until smooth. Cook over medium heat, whisking constantly, until a very stiff paste forms (it should resemble mashed potatoes), about 2 minutes. Remove from heat; scrape tangzhong into the bowl of a stand mixer fitted with the dough hook.

Gently warm remaining 2 Tbsp. milk in same saucepan over low heat until lukewarm. Remove from heat, add yeast, and whisk until dissolved. Let sit until mixture is foamy, about 5 minutes.

Add sour cream, sugar, kosher salt, 2 eggs, 4 Tbsp. butter, and remaining 5 cups bread flour (625 g) to tangzhong. Scrape in yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and mix, scraping down sides of bowl occasionally and adding more flour by the tablespoonful if sticky, until dough is smooth and supple, 8–10 minutes.

Scrape dough onto a work surface and form into a smooth ball; dust lightly with flour. Place inside a clean large bowl and cover with plastic wrap or a silicone lid. Let sit in a warm, draft-free spot until doubled in size, 1–1½ hours.

Meanwhile, coat a 13x9" pan, preferably metal, with 2 Tbsp. butter (it will be a generous layer, which is what you want). Uncover dough and punch down lightly to expel some of the gas.

Turn dough out onto a lightly floured surface and stretch into a square.

Roll out, dusting with more flour as needed to prevent sticking, to a 12" square and sprinkle chives evenly over dough.

Starting at one end, loosely roll up dough. Flatten with the heel of your hands into a long rectangle. Roll out dough again, dusting with more flour as needed, into a 16x6" rectangle.

Using a wheel cutter or bench scraper, cut dough into twenty-four 2"-squarish pieces (an 8x3 grid).

Working with 1 piece of dough, gather all the corners and pinch together to form a teardrop shape. Place seam side down on work surface. Cup your hand over dough and drag across surface, moving your hand in a rapid circular motion, to form dough into a tight ball. Do not add flour, as you want friction between the dough and the surface. Place ball in prepared pan and repeat with remaining pieces of dough, spacing to make a 6x4 grid. Cover pan with plastic wrap and let sit in a warm, draft-free spot until rolls are nearly doubled in size, 45–60 minutes.

Meanwhile, place a rack in middle of oven; preheat to 375°.

Using a fork, whisk remaining egg in a small bowl until no streaks remain. Uncover pan and gently brush tops of rolls with egg, then sprinkle with sea salt and pepper. Bake rolls until tops are deep golden brown, 25–30 minutes.

Remove pan from oven and immediately brush tops with remaining 2 Tbsp. butter. Let cool in pan 5 minutes. Slide a knife or an offset spatula around sides of pan to loosen rolls, then slide a metal spatula underneath to loosen the bottom. Slide entire grid of rolls out and onto a wire rack. Serve warm or let cool.

Do ahead: Rolls can be formed and arranged in pan 1 day ahead; cover and chill. Let rise at room temperature before baking (this can take up to 3 hours). Rolls can be baked 3 days ahead. Let cool; store airtight at room temperature.

These slider buns may be small, but they&#39;re filled with big flavor. They&#39;re also slightly sweet, squishy, and ready to sop up burger juices.

Chowhound Slider Hamburger Buns

vegetable shortening

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

With any luck, these will be the softest pull-apart rolls you ever make.

Buttery Pull-Apart Dinner Rolls

garlic

¾ cup whole milk, divided

bread flour

¼-ounce envelope active dry yeast (about 2¼ teaspoons)

Vegetable oil (for bowl)

With any luck, these will be the softest rolls you ever make.

Place 5 Tbsp. butter in a medium bowl. Cook remaining 5 Tbsp. butter in a small saucepan over medium heat, swirling often, until butter foams, then turns golden brown, about 5 minutes. Remove from heat and stir in garlic; scrape butter mixture and all those toasty milk solids at the bottom of the pan into bowl with butter pieces. Reserve saucepan. Stir until all the butter is melted and mixture is smooth. Let sit, stirring occasionally, until butter is room temperature and solidified, 15–20 minutes.

Meanwhile, whisk ¼ cup milk, 3 Tbsp. flour, and ¼ cup water in reserved saucepan until smooth, then set over medium heat and cook, whisking constantly, until it becomes a very stiff paste resembling mashed potatoes, about 2 minutes. Scrape into the bowl of a stand mixer; reserve saucepan.

Gently heat remaining ½ cup milk in reserved saucepan over low (it should be warm to the touch but not steaming hot). Remove from heat and let sit 1 minute. Add yeast and whisk until dissolved. Let mixture sit until foamy, about 5 minutes.

Meanwhile, brush bottom and sides of a 13x9" baking dish with 2 Tbsp. garlic butter; set aside. Set aside another 2 Tbsp. garlic butter in a small bowl for brushing over baked rolls.

Add yeast mixture, sugar, 1 egg, and remaining 2¼ cups flour to paste in mixer bowl. Using the dough hook, mix on low speed until a shaggy dough forms. Add kosher salt, increase speed to medium, and continue mixing until dough forms a smooth single mass, about 3 minutes. Reduce speed to low again and add remaining garlic butter a tablespoonful at a time, waiting until incorporated before adding more. Once all of the garlic butter has been added, increase mixer speed back to medium and mix dough until very soft, smooth, and supple, another 8–10 minutes. Lightly oil a large bowl; form dough into a ball and place in bowl. Cover with plastic wrap and let rise in a warm draft-free spot until doubled in size, 45–60 minutes.

Punch down dough and knead several times to deflate, then turn out onto a clean work surface. To form the rolls, divide dough into 15 equal pieces (about 1½ oz. each). Working one at a time and keeping other pieces covered in plastic, fold edges of dough underneath, pinching bottom to seal. Turn 90° and fold and pinch again. Repeat process until you have created a smooth sphere with no seams except at the bottom.

Place ball on work surface and rest the side of your hand next to it so your palm and fingers are cupped around it. Drag the ball toward you, using friction against the work surface to create tension and stretch the surface of the dough into a smooth, taut dome. This shaping method tightens the gluten over the surface so the rolls rise evenly upward and outward instead of slumping into amorphous blobs. Repeat with remaining balls of dough and place in prepared pan in a 5x3 grid, spacing evenly apart.

Loosely cover pan with plastic wrap and let rolls rise in a warm draft-free spot until doubled in size and touching, 35–45 minutes (to test, poke one with
an oiled finger; dough should spring back but leave a slight indentation).

Place a rack in middle of oven; preheat to 375°. Beat remaining egg in another small bowl until yolks and whites are incorporated and no streaks remain. Gently brush tops of rolls with egg, then sprinkle with sea salt.

Bake rolls until they are deep golden brown, 20–25 minutes. Transfer pan to a wire rack and brush warm rolls with reserved 2 Tbsp. garlic butter; let cool in pan 10 minutes.

Slide an offset spatula around sides and underneath rolls to loosen, then invert onto rack and turn right side up. Let cool at least another 15 minutes before serving.

Do Ahead: Dough can be formed into rolls (do not let rise) 1 day ahead; cover and chill. Let rise before baking; this may take around 3 hours.

Fried shiitake mushrooms and hoisin sauce are stuffed into fluffy steamed buns in this vegan-friendly recipe from Momofuku Noodle Bar.

Momofuku Shiitake Mushroom Steamed Buns

For the Steamed Buns:

water, brought to 115º

vegetable shortening,

baking powder

For the Pickles:

Kirby cucumbers

For the BBQ Mushrooms and Serving:

mirin

sake

soy sauce

liquid smoke

mushrooms

vegetable oil

hoisin sauce

green onions,

Momofuku's Mushroom Steamed Buns Are Pure Heaven

Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it

Brioche

strong white flour

tsp fine sea salt

caster sugar

dried active yeast

whole milk

eggsat room temperature, beaten, plus 1 for egg wash

salted butter,

Put the flour in a bowl of a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">stand mixer</a> with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands,&nbsp;then mix it all together with the dough hook.&nbsp;

Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.&nbsp;

Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.&nbsp;

Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.

Line the bottom&nbsp;and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.

Put the balls into the tin, four&nbsp;on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins,&nbsp;then remove and cool completely.&nbsp;

These aren't exactly classic French rolls, but I'm positive their crackly crust and fluffy interiors will win you over. The trick is something I pulled straight from the bagel playbook—boiling the dough to create a moist skin that bakes up glossy and crisp. The result is simple hard rolls that are perfect for mopping up gravy, dunking in soup, or sandwiching around thick slices of your favorite cheese.

The Best Dinner Rolls (Fluffy, Crusty, and Chewy) Recipe

For the Yukone:

water (3/4 cup; 170 grams)

bread flour (1/2 cup; 70 grams)

bread flour (2 3/4 cups; 380 grams)

sugar (1 tablespoon; 15 grams)

(6 grams) instant dry yeast,

For the Yukone: In a 2-quart stainless steel saucier or 10-inch skillet, combine water and flour. Cook over medium heat, whisking constantly, until mixture comes together in a thick, mashed potato–like paste, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, and cool until no warmer than 100°F (38°C), about 20 minutes.

For the Dough: Pulse flour, sugar, salt, and yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water. Process until dough is smooth, about 90 seconds. Transfer to a lightly greased bowl (the dough will be slightly warm and incredibly sticky), cover with plastic, and refrigerate until roughly doubled in bulk, between 60 and 90 minutes depending on temperature of yukone. 

Turn dough onto a clean, un-floured surface, but do not deflate. Cut into 12 roughly equal portions (2 1/4 ounces or 60g each), cupping each beneath your palm and working in quick circular motions to form a smooth ball. Arrange on a parchment-lined half sheet pan, cover with plastic, and refrigerate overnight until puffy and soft, between 8 and 10 hours.

To Finish: Adjust oven rack to lower-middle position and preheat to 400°F (204°C). Fill a deep pot with about 3 inches of water and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Cut parchment between each roll with a pair of scissors. Working with 4 dough pieces at a time, use parchment to lift and drop rolls into boiling water so that they are upside down. Boil exactly 60 seconds, then flip right side up with a slotted spoon (so the bottoms can skin over) and transfer to paper towels. (Along the way, the parchment squares can be gently tugged free or allowed to slip off on their own.) Arrange rolls on a parchment-lined half sheet pan; these can be baked immediately or left at room temperature up to 4 hours. Bake until blistered and golden brown all over, about 35 minutes.

Rolls can be served immediately or held at room temperature for up to 6 hours. Reheat in a hot oven for 5 to 10 minutes before serving if rolls have cooled and you prefer them hot.

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