Fun to make, and delicious to eat! Because they are made with an “enriched” dough (dough that contains butter and milk), they can be made a day ahead and then reheated in the oven just prior to serving.

STEP 1: Bloom yeast

• 1-1/2 cups whole milk
• 2-1/4 tsp yeast

1. Measure milk into a 2-cup pyrex measuring cup. Heat in microwave to about 110 degrees
2. Add yeast and whisk to combine
3. Let rest for 5 minutes

STEP 2: Prepare dough

• 5 Tbsp softened butter, cut into rough sized portions
• 3 Tbsp sugar
• 1 Tbsp dried herbs (OPTIONAL! But feel free to add some thyme, rosemary, and/or oregano…)

1. Mix in butter and sugar. Stir around a bit and let rest. It’s okay if the butter does not dissolve completely into the milk.

• 650 grams (5-1/4 cups) bread flour
• 1-1/4 tsp table salt or 2 tsp. kosher salt
• 1 egg

1. Measure flour and salt into the bowl of a stand mixer.
2. Mix on low speed with paddle attachment to combine.
3. With paddle still going, add the milk mixture.
4. Break egg into the now empty Pyrex measurer and whisk
5. Add egg to the dough to combine
6. Let rest 5 minutes

STEP 3: Knead dough and proof

1. With dough hook, knead for 3 minutes on m/l speed until a nice dough forms and everything is thoroughly combined. Should be slightly tacky, but not sticky.
2. Turn out and flatten into a disc. Grab a corner and stretch it out and fold inwards.
3. Rotate and do this 3 more times.
4. Place in a lightly oiled bowl, cover, and let rise until doubled, 60~90 minutes.

STEP 4: Shape rolls

1. Put about 1/4 cup of flour in a small bowl.
2. Lightly oil a 12-cup muffin tin.
3. Divide the dough into 12 pieces, about 93~94 grams each.
4. Wipe the work surface with water or oil.
5. Form your hand into a tight cup and gently press down, and rotate a piece of dough to form a ball.
6. With sissors, cut one piece of dough into 3, then lightly coat each one with flour.
7. Form back into a ball, then place in one of the muffin cups. It’ll be a tight fit.
8. Continue with the remaining eleven dough balls.

STEP 5: 2nd proof & bake

1. Preheat the oven to 375ºF.
2. Cover the muffin tin loosely with plastic wrap and proof rolls until they nearly double in size, 60 to 90 minutes.
3. Bake for 7 minutes. Rotate the tin 180 degrees and bake until golden brown, about 7 more minutes.
4. Let the rolls cool for 5 minutes before removing them from the tin.

• 

•