Turmeric Millet Rolls

Ingredients

• 1/3 cup millet, uncooked
• 1 cup water
• 3/4 cup whole milk, warmed
• 2 1/4 teaspoons active dry yeast
• 3 tablespoons granulated sugar
• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground turmeric
• 1 1/4 teaspoons salt
• 1 egg
• 3 tablespoons unsalted butter, melted, plus more for brushing

Method

1. 1

   Combine the millet and water in a small saucepan. Bring to a boil, then reduce heat, cover, and simmer until tender and the water is absorbed.

   15:00 · Simmer millet
2. 2

   Fluff the cooked millet with a fork and set aside to cool to room temperature.

   15:00 · Cool millet
3. 3

   In a small bowl, stir the warm milk, yeast, and 1 tablespoon of the sugar together. Let stand until foamy on top.

   10:00 · Proof yeast
4. 4

   In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, turmeric, salt, and remaining 2 tablespoons sugar.

5. 5

   Add the yeast mixture, egg, melted butter, and cooled millet to the flour mixture. Mix on low speed until a dough forms.

6. 6

   Increase speed to medium and knead until the dough is smooth and elastic and pulls away from the sides of the bowl, about 7 minutes.

   7:00 · Knead dough
7. 7

   Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

8. 8

   Punch down the dough and divide into 12 equal pieces. Shape each piece into a smooth, tight ball.

9. 9

   Arrange the rolls in a greased 9x13-inch baking pan, cover loosely with plastic wrap, and let rise until puffy and nearly doubled.

10. 10

    Preheat the oven to 375°F (190°C).

11. 11

    Bake the rolls until golden brown on top and the internal temperature reaches 190°F (88°C), about 22 minutes.

    22:00 · Bake rolls
12. 12

    Remove rolls from the oven and brush the tops with melted butter. Let cool slightly in the pan before serving.