Kentish Huffkins & December's Apron Winner

It feels like I've been away forever and I bet you were beginning to think "Where's Waldo!!" I honestly don't know where the time went...well, yes, I do.  The move, teaching, getting ready for the holidays, family visiting at Christmas, CHA (Craft & Hobby Association trade show) and then, there's the little thing that I changed companies as of January 1st--I'm a licensed artist with Elizabeth Craft Designs.  There's new lines of dies and stamps...which I have drawn, so yes, I know where the time went and unfortunately how I neglected my baking blog.

But, I'm here and wanted to get the December apron out before my life starting turning upside down again:-D  The apron goes to~Denise Bryant!  Please email your address and I'll get this apron to you asap.

Now on to a recipe...I came across these rolls in a British cookbook and adapted them for a more friendly recipe. Don't you just love the name--I thought right away they looked like the British version of a bagel with that dimple in the middle, however, they aren't simmered in water before baking.  They are softer with a crispy top and I've made them twice and gotten the same results.  BTW, my hubby raves over these.

Kentish Huffkins
4 cups King Arthur Bread flour
1 tsp. Kosher salt
2 tsp. granulated sugar
4T + 1 tsp. unsalted butter, cut into small cubes
2/3 cup milk
1/2 cup warm water + more if needed
1 T dry yeast (approx. 1 pkg.)

Start by warming the milk in the microwave for 40 seconds.  Next, in the bowl of a stand mixer, measure the flour, salt and 1 tsp. of sugar.  In a 1-cup liquid measure, whisk the dry yeast and the remaining 1 tsp. sugar in the 1/2 cup of warm water (approx. 105-degrees).  Proof for 7-10 minutes until foamy.

Using the dough hook attachment, start mixing the dry ingredients.  Add the butter, then the proofed yeast and mix.  Slowly add the warm milk.  If the dough has not come together, away from the sides of the bowl, slowly add more water.
Your dough should resemble this:

Place onto a wooden board and knead until smooth (about 5 minutes)  Lightly oil a large bowl with vegetable oil, place the dough, right-side-down, then, turn over right-side up.  Cover with plastic wrap and allow to rise for about 1 hour.

At the end of an hour, divide dough into 8 or 9 pieces.  Line a baking sheet with parchment paper. Roll each piece into a ball, then flatten.  When all the rolls have been formed, spray the plastic wrap with a baking spray.  Allow to rise 30 minutes more. 

Meanwhile, as the rolls are resting, preheat oven to 375F-degrees.  Just before they go in the oven, use you thumb to make an impression in the middle and lightly dust with flour (I have an old-fashioned flour duster, but you can you a small sieve).  Bake rolls for 18 minutes, until they're golden brown.

Hubby wanted an egg sandwich with veggie sausage on his...I love Irish butter:-D  Enjoy!