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1 pack dry (2½ tsp) or 1.75oz (50g) fresh Yeast ? cup Sugar 1 tsp Salt 3 yolks Egg 1 cup Milk, warm 8 tbsp Butter, unsalted or Margarine keep the egg whites for egg wash Preparation Instructions Pour the flour, a tsp of salt, ? cup of sugar (but save like a tsp for yeast mixture), and mix for a bit. In a cup, add the yeast along with a tsp of sugar and half of the milk, lukewarm. Let it rest for 10 minutes until it goes frothy. In a sauce pan, heat the rest of the milk and butter, until the butter melts. Make sure you do not boil the milk though an easier way would be to use a microwave oven to melt the butter. Pour everything you have so far, including the egg yolks, over the flour and mix well for about 3 to 5 minutes with the hook attachment. Place the dough in an oiled bowl and cover with a clean kitchen towel. Let it rise until it doubles, usually one to two hours. Next take it out and punch it down for a few times, then cut it into 16 pieces. Roll each piece to form a sphere. Place the spheres into a well buttered 9×13 inch (22×33 cm) pan and let them double again (about an hour). Brush the rolls with the egg whites and sprinkle with poppy seeds, or sesame seed Bake the rolls in a preheated oven at 375° F / 190° C for about 30 to 35 minutes or until golden brown. |