In a large bowl, whisk together the
Unbleached All Purpose Flour (4 cups)
Kosher Salt (1/2 Tbsp)
Instant Dry Yeast (1/2 Tbsp)
Granulated Sugar (2 Tbsp)
In a medium bowl, whisk together the
Water (1 1/3 cups)
Milk (1/3 cup)
Butter (1/4 cup)
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.
Olive Oil (1 tsp)
over the dough and rub to coat.
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.
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.
Let it rise uncovered until the rolls puff and feel light to touch for about 30 to 45 minutes.
Preheat the oven to 425 degrees F (220 degrees C).
In a small bowl, whisk together
Water (1 Tbsp)
. Brush the rolls with the egg wash.
Bake for 15 to 20 minutes or until golden all around. Transfer the rolls to a wire rack to cool completely.