COOK RECIPES

Ingredients

3 tablespoons hot milk
2 teaspoons active dry yeast
2 large eggs
3 cups flour
2 1 / 2 c. tablespoons sugar
1 / 3 cup flour
2 1 / 2 tablespoons unsalted butter, softened
1 1 / 2 teaspoon salt
Sesame seeds (optional)

Preparation method

In a measuring cup, mix a cup of warm water, milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat an egg.

In a large bowl, whisk the flour with the salt. Add butter and rub into the flour between your fingers, when the crumbs. Using a scraper pasta, stir in a mixture of yeast and beaten egg until dough forms. Scrape the batter with a clean, well-floured counter and fatigue, raising the dough, slap countermeasures, and turning until smooth and elastic, 8-10 minutes. The dough will be sticky surface so that it can be a bit ‘messy, but bear in mind that the flour as you’re in trouble, no more sandwiches. Try to leave tackier than you would in a round bread.

Form dough into a ball and return it in a bowl. Cover bowl with plastic wrap and let rise in warm place until doubled in volume, one to two hours. (In my house, freaky, friendly, which only took an hour.)

Line baking sheet with parchment paper. Using pastry scraper, divide the dough eight shares equal. Carefully turn each piece into a ball and hold for two or three centimeters on the tray. Cover loosely with plastic wrap lightly coated with a piece of non-stick spray and let the rolls rise in a warm place for 1-2 hours. (Again, this lasted only an hour in my apartment, and I doubt you can also just need to get another hour.)

In a large deep pan of water on the bottom of the oven. Preheat oven to 400 degrees with rack in the center. Beat the remaining egg with one tablespoon water and brush up on some rolls. Sprinkle with sesame seeds, if desired. Bake, rotating sheet halfway through, until top is golden, about 15 minutes. Transfer to a wire rack to cool completely.

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