Time: Half hour active, 4 hours not active
Quantity: 16 rolls


  • 1 cup Milk
  • 1 tsbp Yeast
  • 390g Ap flour
  • 3 tbsp Sugar
  • 71g Butter
  • 1 large Egg
  • 1 tsp Salt


  1. Dissolve yeast into cup of 110F milk with half the sugar and let stand for 10 minutes
  2. Combine flour, melted butter, remainder of sugar, 1 eggs, and half the flour
  3. Add salt to remaining flour and combine with the remainder of the dough
  4. Mix with stand-mixer for 5 minutes, the dough should be tacky but smooth.
  5. Hand knead for a few minutes until it passes the window pane test.
  6. Bulk ferment for 2 hours, then shape into 16 balls.
  7. Proof for an hour and bake at 350F for 20 minutes.
  8. Brush with melted butter.