113gunsalted buttersoftened, room temperature (1/2 cup)
1extra eggfor egg wash
Instructions
In bowl of stand mixer combine 3 cups of flour (you’ll add the last cup later), sugar, salt, and instant yeast.
Make a well in center of combined dry ingredients, add lightly warmed milk and eggs. Using paddle attachment, beat on medium-high speed for 3 minutes.
Change out paddle for dough hook, add softened butter a little at a time, mixing well in between each addition to fully incorporate.
Add 1 more cup of flour (you now should’ve used 4 cups total) and knead in mixer for 10 minutes or until dough texture starts to smooth out. Dough will still be sticky but not super tacky, and it should pull away from sides of mixing bowl. If it seems too sticky you can add up to an extra 60 g (1/2 cup) of flour.
Remove bowl from mixer attachment, lift dough a little from bowl edges and cover with a dish cloth or plastic wrap. Set aside to rise in a warm place for 1 hour.
Once dough has risen, turn it out onto a floured surface and using a dough cutter or sharp knife divide into 12 equal pieces.
Roll each piece into a smooth ball and place in a greased 9 x 13 baking pan (I used glass) a little apart, 3 across, 4 down.
Cover baking pan with dish towel and let dough rise again in a warm place for 1 hour.
Preheat oven to 170C/350F.
While dough rolls rise, prepare egg wash by combining 1 egg with 1 teaspoon water.
Once dough rolls have risen, brush with egg wash, bake in preheated oven for 20-25 minutes or until golden brown and hollow sounding when tapped.
Allow to cool before serving.
Notes
Fresh pansies added to decorate photo, fresh sage leaves baked in