|
|
Ingredients
|
|
1 cup
|
Warm Milk
|
|
1 pkg
|
Instant Yeast (or 2-1/4 tsp)
|
|
2 Tbsp
|
Granulated Sugar
|
|
1 tsp
|
Salt
|
|
3 Tbsp
|
Butter, Softened*
|
|
1
|
Large Egg, room temperature**
|
|
3-4 c
|
All Purpose Flour
|
|
1
|
Egg White
|
|
1 Tbsp
|
Cold Water
|
|
Directions
- In large stand mixer combine 3 cups flour, yeast, sugar, salt, milk, butter, and egg. Knead on low until a smooth dough ball forms, adding more flour, 1/4 cup at a time to achieve desired texture. Your dough should be tacky, but not sticky.
- Transfer dough to a lightly greased mixing bowl, cover with a towel and let rise until doubled in size, about 1 to 1-1/2 hours.
- Punch dough down and allow to rest 5 minutes.
- Divide dough into 4 pieces. Form each section into a small “loaf” about 8 inches long.
- Place each roll onto a baking sheet lined with parchment.
- Mix together egg white with 1 Tbsp cold water. Brush each roll with egg white, sprinkle with sesame seeds or any topping of your choosing. Cut 3 or 4 1/8 inch deep slits in each roll. Lightly cover with plastic wrap and allow to rise 30 to 45 minutes.
- Preheat oven to 375o F. Bake 12 to 15 minutes or until lightly browned. Allow to cool 10 minutes, transfer to wire rack to cool completely
*Cube butter and add to pan with milk, stir occasionally. When the butter begins to melt, the milk should be at the right temperature (between 105 and 120o F)
**To quickly bring the egg to room temperature, place it in a cup of hot tap water for about 10-15 minutes.
|
