1 1/4 cup whole milk (300 ml)
6 tablespoons softened butter at room temperature
1 tablespoon sugar
1/2 teaspoon active dry yeast or 15 g instant yeast
2 teaspoons salt
1 egg, beaten with 2 tablespoons water for brushing
3 1/2 to 4 cups all-purpose flour (420 g)
1 1/4 cup whole milk (300 ml)
6 tablespoons softened butter at room temperature
1 tablespoon sugar
1/2 teaspoon active dry yeast or 15 g instant yeast
2 teaspoons salt
1 egg, beaten with 2 tablespoons water for brushing
3 1/2 to 4 cups all-purpose flour (420 g)
Melt the butter in a saucepan until warm
Transfer it to a large bowl and add the sugar, yeast, and salt
Mix well
Beat in the egg and 2 cups of flour
Add more flour as needed to form a soft dough
Knead the dough for 2 minutes on a floured surface
Work the dough again, kneading for an additional 8 minutes or until smooth and elastic
Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours or until doubled in size
With the remaining butter, grease a baking dish
Punch down the dough and cut it into 18 pieces, each about 2.5 cm
Shape into balls, place them in the prepared baking dish, and let them rise again for an additional 2 hours or until doubled in size
Preheat the oven to 180°C (moderate)
Baste with the egg mixture and bake for 20-30 minutes or until golden brown
Remove from the oven and let cool slightly before serving
Serve warm, if desired.
