These classic white rolls shaped into a pretty ring are inspired by Didier Julien, owner of Julien's Pastry Shop in Chester, N.S., which ranks among the finest shops in the country. Lucky Haligonians can buy Julien's baked goods at the Halifax Farmers' Market and at a shop in the Hydrostone Market.
- Portion size 8 servings
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in milk and butter. With wooden spoon, stir in 3 cups (750 mL) of the flour and salt until smooth. Gradually stir in enough of the remaining flour to form soft dough.
Turn out dough onto lightly floured surface; knead for 8 to 10 minutes or until smooth and elastic, dusting with as much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough; turn out onto lightly floured surface. Cut into 8 pieces; roll each into ball, stretching dough down all around, tucking and pinching underneath. Roll in flour to coat. Sprinkle rimless baking sheet with cornmeal; arrange balls in ring on sheet, leaving 1/2-inch (1 cm) space between each. Cover with clean towel; let rise until dough does not spring back when lightly pressed, about 1 hour.
Using serrated knife or scissors, cut shallow slash on upper outer edge of each bun. Bake in centre of 400°F (200°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake for about 20 minutes longer or until golden brown and firm when gently squeezed. Slide off pan onto rack; let cool.
Nutritional facts <b>Per bun:</b> about
- Sodium 357 mg
- Protein 7 g
- Calories 266.0
- Total fat 7 g
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 44 g
- Iron 16.0
- Folate 15.0
- Calcium 3.0
- Vitamin A 6.0