Ingredients
- 3½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2¼ tsp (1 packet) instant yeast
- 1 tsp salt
- ¾ cup (180ml) warm milk (about 110°F / 43°C)
- 3 large eggs, room temperature
- ½ cup (115g) unsalted butter, softened and cut into cubes
- 1 egg (for egg wash) + 1 tbsp milk
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine flour, sugar, yeast, and salt.
- In a separate bowl, whisk together the warm milk and eggs. Pour this mixture into the dry ingredients and mix on low speed until combined.
- Increase speed to medium and knead for about 5–7 minutes until a dough forms.
- With the mixer on medium-low, add the butter one cube at a time, allowing it to incorporate before adding more. Knead until smooth and elastic, about 10 minutes. The dough will be soft and slightly sticky.
- Transfer the dough to a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
- Punch down the dough and divide it into 12 equal pieces. Shape each into a smooth ball and place them on a greased or parchment-lined baking tray or in a greased 9×13-inch pan.
- Cover loosely and let rise again until puffy, about 45–60 minutes.
- Preheat oven to 350°F (175°C). Brush the tops with egg wash (1 beaten egg mixed with 1 tbsp milk).
- Bake for 20–25 minutes, or until golden brown. Let cool slightly before serving.
Would you like a version using a bread machine or for overnight proofing?