Ingredients:

  • 300ml whole milk
  • 10g active dry yeast
  • 25g granulated sugar
  • 500g high-protein bread flour
  • 7g fine sea salt
  • 50g unsalted butter, softened
  • 1 large egg
  • 1 egg (for glaze)
  • 1 tbsp water (for glaze)

Instructions:

  1. In the bowl of your mixer, combine the warm milk (105°F), sugar, and yeast. Let it sit for 5–8 minutes until a thick, foamy head forms.
  2. Add the egg and half of the flour to the yeast mixture. Using the dough hook on low speed, mix until a thick paste forms.
  3. Gradually add the remaining flour and the salt. Once incorporated, add the softened butter one tablespoon at a time.
  4. Increase speed to medium and knead for 5–7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
  5. Divide the dough into 12 equal portions (roughly 75g–80g each).
  6. Roll each piece into a tight, tensioned ball by cupping your hand over the dough and moving in a circular motion on a clean counter.