Ingredients
2 cups/500 ml milk
1/4 cup/54 g butter, more for shaping
1 tablespoon yeast
1/2 cup/125 ml tepid water
1/2 cup/95 g sugar
1 teaspoon salt
6 cups/750 g sifted white flour, more as neededv
Preparation
Put the milk and butter in a saucepan and heat to melt the butter. Stir the yeast into the water and set aside to dissolve and start to foam, about 5 minutes.
Pour the milk into a large bowl and stir in the sugar and salt to dissolve. Cool to tepid before stirring in the yeast.
Stir in the flour to make a smooth batter, then, going no more than a heaping spoonful at a time, stir in as much more flour as you need (somewhere between 1/2 cup/60 g and 3/4 cup/95 g) to get a dough that pulls away clean from the side of the bowl when you stir.
This will not look like bread dough; it’s wetter. Another test is to poke your finger in the dough and when you can pull it out without dough sticking, it’s done.
This will not look like bread dough; it’s wetter. Another test is to poke your finger in the dough and when you can pull it out without dough sticking, it’s done.
Punch down the dough and have a bowl of melted butter at the ready for shaping. Then, dip your fingers in the butter and cut off a piece of dough about 2 ounces/55 g in weight. Shape it into a round, coating it well with butter, and set on a baking sheet.
Continue shaping rolls in this way, giving some space between them (you’ll need two large cookie sheets for the job).
cAgain, set aside in a warm place to double in size, about an hour.
Heat the oven to 350°F/180°C - no higher! Bake until golden on top and cooked through, about 20 minutes.
