Cooking Instructions
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Step 1
In a large bowl, whisk together the
Unbleached All Purpose Flour (500 g)
,
Kosher Salt (10 g)
,
Instant Dry Yeast (6 g)
, and
Granulated Sugar (25 g)
.
Step 2
In a medium bowl, whisk together the
Water (320 mL)
and
Egg (1)
.
Step 3
Heat the
Milk (80 mL)
and
Butter (60 g)
together until the butter is melted. Pour this hot mixture into the cold water-egg mixture. The combined mixture should be perfectly lukewarm. Add it to the flour bowl and stir with a spatula till you have a sticky dough ball.
Step 4
Drizzle
Olive Oil (5 mL)
over the dough and rub to coat.
Step 5
Cover the bowl and let rise in a warm area for 2 to 3 hours or until doubled. Alternatively, stick the bowl in the fridge immediately and let it rise overnight or for 12 to 18 hours.
Step 6
Cover your work surface lightly with flour. Deflate the dough, turn it out onto the work surface, and divide it into 8 to 10 equal portions. Using as much flour as necessary, roll each portion into a ball, and place it on a parchment-lined sheet pan or two.
Step 7
Let it rise uncovered until the rolls puff and feel light to touch for about 30 to 45 minutes.
Step 8
Preheat the oven to 425 degrees F (220 degrees C).
Step 9
In a small bowl, whisk together
Egg (1)
and
Water (15 mL)
. Brush the rolls with the egg wash.
Step 10
Bake for 15 to 20 minutes or until golden all around. Transfer the rolls to a wire rack to cool completely.
