Ingredients:
Preheat oven to 400 degrees
3/4 cup lukewarm milk
1 pkg active dry yeast
1/4 cup warm water
1/4 sup sugar
1 tsp salt
Olive oil
1 brown egg (at room temp)
1 egg
1 tbsp water
1/4 cup unsalted butter (soften at room temp)
2 tbsp melted for brushing over baked rolls
4 cups bread flour (I use the King Aurthur’s)
Instructions:
Scald the milk and set aside to cool too lukewarm. Using a stand mixer with the dough attachment, dissolve the yeast in the water, add in the milk, sugar, egg, butter and 2 cups of flour. Mix until the dough is combined and able to be handle. Change the attachment to the kneading attachment. Add in the rest of the flour slowly. Allow to knead for 2-3 minutes. Remove from bowl and finish kneading by hand on a slightly dusted surface. Form the dough into a ball and place in a bowl greased with olive oil. Cover with a kitchen towel and place in a warm area to rise. Rise until the dough has doubled in size. This usually takes 25-30 minutes.
Punch in the dough and place on a flourless surface. Cut the dough into 12-pieces. Holding the dough in your hand bring all of the creases of the dough to the side that will be the bottom of the roll. Place the roll on the dry surface and with your hand roll the dough into a round ball. Your rolls should be smooth on all sides. Place in a greased baking dish or baking sheet, cover and let rise in a warm area for 25-30 minutes, when ready rolls should be doubled in size. Combine the tablespoon of water and egg together. Brush with egg wash and bake until the tops are golden brown. Remove from oven and brush with melted unsalted butter. Served hot or cold they are delicious; a dozen won’t be enough!!
Yields: 1 dozen rolls