Directions: |
Directions:Preheat oven to 350º
In a large bowl, mix milk, yeast, & sugar. Cover & let sit about 5-7 minutes.
Now add remaining ingredients EXCLUDING flour. Using whisk, mix thoroughly. Add 3 cups of flour, mix well; and continue with this step in 1 cup increments.
Sprinkle with flour before and prep to knead dough.
Knead 8-10 minutes by hand or 6-8 minutes using a stand mixer with a dough hook. The dough should be smooth and elastic, and feel slightly sticky but still hold its shape when rounded into a ball.
Use a butter wrapper & coat bowl, place in dough and rise for 60 minutes covered. Punch down and make 12 balls (rolls). Place on parchment lined baking dish. Cover & let rise 30 minutes. Bake in preheated oven for 20-25 minutes. (oven temp/times may vary).
Once golden brown, take out of oven to cool. Brush melted butter (or using butter wrapper). |
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Notes: |
Personal
Notes: Hand Kneading: Turn the dough out onto a lightly floured surface and knead by pushing the dough away from you, folding it over, and repeating the process.
Stand Mixer: Use a dough hook attachment and knead at medium speed.
Signs of Properly Kneaded Dough:
Smooth and elastic: The dough should be smooth to the touch and stretch without tearing easily.
Slightly sticky: It should still have a bit of stickiness, but not be overly wet or sticky.
Holds shape: When rounded into a ball, it should stand up without collapsing.
Don't over-knead: Over-kneaded dough can become tough and chewy. If it becomes difficult to stretch, you may have kneaded it too much.
Resting: After kneading, let the dough rest for a period of time (often an hour or more) to allow the gluten to relax and develop further.
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