1 1/4 cup whole milk (300 ml)
6 tablespoons unsalted butter at room temperature
1 tablespoon active dry yeast
1/2 teaspoon instant dry yeast or 1 packet active dry yeast (15 g)
2 teaspoons salt
1 egg
3 1/2 to 4 cups all-purpose flour (420 g)
1 egg, beaten with 2 tablespoons water (for brushing)
1 1/4 cup whole milk (300 ml)
6 tablespoons unsalted butter at room temperature
1 tablespoon active dry yeast
1/2 teaspoon instant dry yeast or 1 packet active dry yeast (15 g)
2 teaspoons salt
1 egg
3 1/2 to 4 cups all-purpose flour (420 g)
1 egg, beaten with 2 tablespoons water (for brushing)
In a saucepan, heat the milk until it's warm
Transfer it to a large bowl and add 5 tablespoons butter, yeast, salt, and egg
Mix well
Add the egg and 2 cups of flour
Mix until just combined
Gradually add more flour until the dough comes together in a soft ball
Knead the dough on a floured surface for 2 minutes
Work the dough again, kneading for an additional 8 minutes or until smooth and elastic
Place the dough in a bowl and grease it with the remaining butter
Cover the greased dough with plastic wrap and let it rise in a protected area (such as inside the oven) for 2 hours or until doubled in volume
With the remaining butter, grease a baking dish
Let the dough relax and cut into 18 pieces of 2.5 cm each
Shape into balls and place in the baking dish
Let it rise again for another 2 hours or until doubled in volume
Preheat oven to 180°C (moderate)
Brush the egg mixture over the surface of the butter morsels
Bake for 20 to 30 minutes or until golden brown
Remove from oven and let it cool slightly
Serve warm
Calories per serving: 153
Note: You can prepare these butter morsels a day in advance, then reheat them when ready to serve.
