Ingredients 1 cup warm whole milk (about 90°F / 32°C) 2 ½ tablespoons granulated sugar 2 teaspoons active dry yeast (1 packet) 3 cups bread flour 2 teaspoons fine salt 2 large eggs, beaten 3 tablespoons cold unsalted butter, cubed For egg wash: 1 egg white + 1 tablespoon water
Directions
In a mixing bowl, combine warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.
In a large bowl, mix bread flour and salt. Add in the yeast mixture and beaten eggs. Stir to form a shaggy dough.
Add the cubed butter and knead the dough (by hand or mixer) for 8–10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into 6 equal portions. Roll each into a smooth ball.
Flatten each ball into a rectangle and tightly roll it from the long edge into a sub roll shape. Pinch the seam and place seam-side down on a parchment-lined tray.
Cover and let rise again for 30–40 minutes until puffy. Preheat oven to 400°F (200°C).
Mix the egg white with water and gently brush over the tops of each roll. Score each roll with 2–3 diagonal slashes.
Bake for 15–20 minutes or until golden brown and fully cooked.
Cool on a wire rack before slicing. Perfect for sandwiches!
