Ingredients
Wet Ingredients
- 1 Cup Whole Milk, warmed to 90℉
- 2 Eggs, beaten
- 3 Tablespoons Unsalted Butter, cold and cubed
- 1 Egg White
- 1 Tablespoon Water
Dry Ingredients
- 2 ½ Tablespoons Granulated Sugar (30g)
- 2 Teaspoons (or 1 Packet) Active Dry Yeast (11g)
- 3 Cups Bread Flour
- 2 Teaspoons Fine Sea Salt (12g)
Instructions
- Bloom the yeast: In a medium-sized bowl, combine the warm milk, granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix dry ingredients: While the yeast blooms, place the bread flour and fine sea salt into the bowl of a stand mixer fitted with a dough hook.
- Combine wet and dry: Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3 to 5 minutes until a shaggy dough forms, scraping down the sides of the bowl as needed.
- Add butter and knead: Incorporate the cold, cubed unsalted butter into the dough and continue kneading for an additional 8 to 10 minutes until the butter is fully incorporated and the dough is smooth and elastic. The dough ball should weigh approximately 880 grams.
- First rise: Turn the dough onto a lightly floured surface and shape it into a tight ball. Lightly grease a large bowl, place the dough inside, turning it to coat with oil. Cover and let it rest for 1 hour or until doubled in size.
- Divide and shape: Punch the risen dough down and turn it onto a floured surface. Divide it into six equal pieces, about 140 grams each. Roll each piece into a smooth ball.
- Form loaf shapes: Using a rolling pin, roll each dough ball into a rectangle approximately 9 inches wide by 5 inches tall, with a thickness between ¼ to ½ inch. Starting from the long side, roll the dough tightly into a loaf shape. Pinch the seam closed and place seam-side down on a parchment-lined baking sheet.
- Second rise: Cover the shaped loaves with a damp kitchen cloth or another baking sheet and let them rise for 30 minutes.
- Preheat oven and prepare egg wash: Preheat the oven to 400°F. Mix the egg white and water together, then gently brush the mixture over the tops of the loaves.
- Score and bake: Using a sharp knife, lame, or razor blade, score three shallow cuts (about ¼ inch deep) along the top of each loaf. Bake for 15 to 20 minutes, until the rolls are golden brown and register between 195°F and 200°F internally.
- Cool: Remove the rolls from the oven and transfer to a wire rack. Allow to cool completely before slicing to retain structure and texture.
Notes
- Ensure the milk is warmed to about 90℉ to properly activate the yeast, but not too hot or it will kill the yeast.
- Use bread flour for better gluten development, which provides structure needed for sandwich rolls.
- Cold butter is added during kneading to create a tender crumb texture.
- Proper scoring allows the bread to expand properly in the oven and creates a nice crust.
- Let the rolls cool completely before slicing to avoid a gummy interior.
- You can store these rolls in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 roll (140g)
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg
