- 1 2/3 cups 2% reduced-fat milk (room temperature)
- 4 1/2 cups bread flour
- 1/2 ounce active dry yeast
- 2 3/4 teaspoons salt
- 4 tablespoons sugar
- 1/2 cup (1 stick) unsalted butter
- 2 eggs
- 1 egg, beaten
Recipe courtesy of The Culinary Institute of America.
- Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes).
- Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour.
- Portion dough into 2-ounce balls (about the size of a small lime). Roll each ball to form a rope about 15 inches long on a lightly floured surface. Form the rope into a circle and pinch the ends together. Twist opposite sides of the circle in opposite directions to form a twist. Place on baking sheet.
- Let rolls rise 30 to 45 minutes. Preheat oven to 350F.
- Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown.
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