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Chef Scott Peacock's no-knead, light-as-air yeast rolls are buttery brown on the outside, and tender inside. See the following slides for his recipe and step-by-step instructions for getting it right.
"To avoid killing the yeast, let the milk and butter cool to room temperature," says Scott. "Flour mixes better with cooled liquid. Hot liquid and flour are not a good combination."
"Use a sturdy wooden spoon to stir vigorously -- which will transform the dough from sticky to smooth and resilient -- creating long strands of gluten for a good rise and delicate rolls."
"Keep the dough light and silky by pressing rather than punching," says Scott.
"Pinch off dough, fold it over, then rotate and tuck the edges together to form a ball, pinching the seam to seal," says Scott.
"For light-as-air rolls, let them fully double in size, cresting the edge of the pan before baking," says Scott.