Directions
- 1Bloom your yeast in the milk for 5-7 minutes until bubbly.
- 2Combine your dry ingredients in your mixer bowl.
- 3Give it a rough stir and set aside.
- 4Add your butter, eggs, milk/yeast combination and mix on low/med low until fully incorporated.
- 5Let stand for 15 minutes
- 6Mix on medium speed for 5-8 minutes until dough pulls away from bowl.
- 7Knead until no longer sticky (sprinkle flour if needed), the return to bowl to rise for one hour or until doubled in size.
- 8Roll out to desired size and cut into thin strips for twists or, separate into 32 equal sized rolls.
- 9Shape and place on parchment paper or baking vessel for second rise.
- 10Let site for one hour or until doubled.
- 11Preheat oven to 350°. Brush rolls/twists with egg wash or milk then bake for 15-20 minutes until tops are golden brown.
- 12Brush with melted butter and sprinkle with flaky salt if desired.
Ingredients
- 725 g bread flour
- 12 g sea salt
- 75 g sugar
- 400 ml lukewarm milk
- 6 tbs room temp butter
- 2 lg eggs (room temp)
- 8 g rapid rise or instant yeast
- 2 tbs melted butter
Equipment
KitchenAid Artisan stand mixermixing bowlmeasuring cupspoonkniferolling pinplastic wrapbaking sheetoven
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