Do-It-All Dough
 
Makes enough for 12 rolls or 12 tarts
Ingredients
  • ¾ cup (180 grams) whole milk
  • ½ cup (120 grams) water
  • ⅓ cup (75 grams) unsalted butter, cubed
  • 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
  • 2 tablespoons (25 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 (0.25-ounce) package (7 grams) active dry yeast*
  • 1 large egg (50 grams), room temperature
Instructions
  1. In a medium saucepan, heat milk and ½ cup (120 grams) water over medium heat to scalding. (An instant-read thermometer should register 180°F/82°C.) Remove from heat, and add butter; stir occasionally until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, sugar, salt, and yeast. Add warm milk mixture to flour mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.
  4. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  5. Lightly punch down dough. Cover and let stand for 10 minutes. Turn out dough onto a very lightly floured surface, and divide in half (about 460 grams each). Proceed with recipes that follow.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/tomato-burrata-tarts/