Got-a-Hunch Brunch Rolls - Goldy Schulz

Got-a-Hunch Brunch Rolls
From "Double Shot" by Diane Mott Davidson

1 teaspoon sugar
1/4 cup warm water
1 package active dry yeast
1/4 pound (1 stick) unsalted butter, softened to room temperature
1/2 cup honey
1 tablespoon grated lemon zest, finely minced
1 tablespoon grated orange zest, finely minced
2 teaspoons orange extract
1/2 teaspoon salt
1 tablespoon lemon juice
6 large eggs (3 whole eggs and 3 eggs separated)
1/2 cup milk, warmed to 110°
1 tablespoon vital wheat gluten
5 to 6 cups bread flour
1/2 cup plus 2 tablespoons best-quality bittersweet
orange marmalade

In a large bowl, stir together the sugar, water, and yeast.
Allow to proof for ten minutes.

In another large bowl, beat the butter until creamy, about
5 minutes.
Blend in the honey and beat until thoroughly combined.
Add the zests, extract, salt, and juice.
Beat until well combined. (Mixture will look curdled.)
Refrigerate the egg whites, covered, until you are ready to
bake the rolls.

Add the egg yolks and whole eggs one at a time to the butter
mixture, and beat in thoroughly.

Add the yeast mixture and the milk and beat on low speed
until thoroughly combined. Set aside.

Mix the gluten into the flour. Add the flour mixture one cup
at a time, beating thoroughly after each addition. Switch to a
wooden spoon or dough hook when the dough becomes too
stiff to beat.

When the dough is pliable and only slightly sticky, turn it out
onto a floured surface and knead vigorously for 10 minutes.
(Or knead using the dough hook for 10 min)

Place the dough into a large, oiled bowl, cover with a clean
dish towel, and set it in a warm, draft-free place to rise until
doubled in bulk, 1 to 1 1/2 hours. Punch the dough down,
turn it out onto a board, and allow it to rest for 10 minutes.
Divide it into 24 equal-size pieces. Butter two 12-cup muffin
tins. Keep the rolls you are not working with covered with a
dish towel.

Take each piece of dough, flatten it into a 4-inch circle, and
spread with 1 teaspoon marmalade in the center, leaving
1/2 inch of space around the edge. Carefully roll the dough
into a cylinder, pinch the ends, and pull the ends under to
make a round roll. Carefully place each roll into a muffin cup.

When you have filled all the rolls, cover them with a dish
towel and allow to rise until doubled, about one hour.

Preheat the oven to 350°. Remove the egg whites from the
refrigerator and whisk them until frothy. Using a pastry
brush, paint the top of each roll. You will have egg white left
over. Bake a dozen at a time, until they are puffed and golden
brown, and sound hollow when tapped, about 15 minutes.
Cool on racks.

MAKES 2 DOZEN