Ingredients

1 oven at 425 deg F

2 1/2 teaspoon dry yeast

1 cup milk

1 stick unsalted butta

1/2 stick melted for yeast mixture

1/4 for glaze

1/4 for greasing bowl and pan

2 tablespoon sugar

2 eggs beaten

4 cups unbleached flour

2 teaspoons salt

Preparation

  1. Sprinkle the yeast into 1/2 cup milk in a bowl. Heat the rest of the milk with the butter and sugar over a low flame mix. Stir until the butter is melted. Let cool, mix in beaten eggs.
  2. Mix flour and salt in a large bowl. form a well in the center and mix in the yeast milk and heated butter mixture to form a nice stick soft dough.
  3. Knead it for ten min. DO NOT add too much flour when trying to get the proper consistency. 4.Put the dough in a butter bowl and cover with a dish towel. let rise until DOUBLE in size(bout an hour and a 1/2) PUNCH down and let rest for ten min
  4. Divide the dough into two pieces. Roll out for form a rectangle (8inx16in). Cut into four strips 2 in wide. Then cut each strip into four rectangles. Brush half of each piece and fold leaving a 1/2 in flap.
  5. Place the rolls on a butter baking sheet so they slighty overlap each other(see picture). Cover with towel and proof until doubled (1/2 four).
  6. Brush the tops of the rolls with the melted butter. Bake in preheated oven for 15-25 min or until a lovely golden brown. cool on wire rack.