Ingredients
- 1/4 cup water
- 1/4 cup milk (2% or whole)
- 2 1/4 teaspoons active dry yeast 1/4 ounce
- 1 egg room temperature
- 3 cups bread flour 280 grams (2 1/2 cups) plus 76 grams (1/2 cup) reserved for kneading
- 1/4 cup sugar 56 grams; I used organic cane sugar
- 1 1/4 teaspoons fine sea salt 7 grams
- 1/4 cup butter 40 grams; Softened at room temperature until pliable but not greasy
Instructions
- Add the milk and water to a measuring cup and warm in the microwave to 110 Fahrenheit. You can also warm it on the stove in a pot if you'd prefer. Add the yeast, and stir to dissolve. Allow the yeast to rest and proof until foamy--about 5 to 7 minutes.
- Add the egg to the milk mixture and beat to combine. Set aside.
- In a medium bowl mix 2 1/2 cups of flour, sugar and sea salt. Pour in the milk mixture and stir to combine. Depending on moisture levels, you may need to add a tablespoon or two of additional water if your dough has too many dry pockets of flour at the bottom of the bowl.
- Bring the dough together in the bowl into a shaggy mass. Using the remaining 1/2 cup of flour, sprinkle a couple of tablespoons on to a countertop and turn out the dough.
- Add a chunk of butter to the middle. Maybe a large teaspoon or so. Knead the butter in to the dough lightly, just until you can't see it. Keep adding bits of butter a little at a time and kneading for a total of 6 to 7 minutes, using the remaining flour on your hands and the board. Sometimes the butter will poke out in spots and be quite sticky. That's okay.
- Return the dough to the original bowl and either cover or leave it open to air--it won't hurt it. Let the dough rise in a cool 65 degree place for 4 hours. This helps develop the flavor.
- One a lightly floured surface, turn out the dough and roll to a 13" circle. Cut the dough in to quarters, then each quarter in to fourths, making triangles that are about 2-2 1/2 inches wide at their widest end.
- Roll up gently without pressing down on the dough from the wide end to the point. It's okay to give the wide end a little stretch before rolling to make the rolls a little wider.
- Transfer to two parchment paper lined baking sheets with the point end of the roll tucked underneath.
- Let rise until puffed but not doubled; about another hour at 65-68 degrees.
- Beat one egg with a tablespoon of water and gently brush over each roll making sure to cover them on all sides.
- Preheat the oven to 325. Bake one pan at a time on the upper third rack keeping an eye on the bottoms of the rolls--they can burn quickly. Rotate the pan halfway through baking and bake until just golden on top--about 20 to 22 minutes but start checking them early.
Nutrition
Serving: 1roll | Calories: 111kcal | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 193mg | Potassium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg