bakekrazy

4 1/2 cups flour
2 large eggs
1 1/4 cups milk
2 tablespoons sugar
1 package of instant yeast (2 1/2 teaspoons)
2 teaspoons salt
4 tablespoons unsalted butter cubed

In a sauce pan bring the milk to a slight boil then remove from the stove and add in the butter and sugar.  Allow the milk to cool to lukewarm (100 degrees). Sprinkle in the yeast and allow to dissolve approximately 5 minutes. In a standing mixer beat the eggs lightly then add in the milk mixture and salt. Using a dough hook at slow to medium speed begin to add in the flour until the dough forms and pulls away from the side of the mixer. Remove the dough and knead the dough on a floured surface for 5 minutes. (the dough should be smooth and elastic). Spray a medium bowl with vegetable spray and place in the dough, roll the dough to allow the oil to completely cover it. At this point you need to allow the dough to rise and double in size. There is a few ways you can do this. Most bakers will cover the bowl and place it in a warm spot for approximately 1 1/2 hours. (I take a coffee cup of water and microwave it until it boils then I place the bowl in the microwave and close the door. This will act as a proofer and speed up the rise of the dough in about half the time) Remove the dough and punch it down. Form about 16 equal balls of dough and place them on a sprayed cookie sheet then cover with a damp kitchen bowl and place in a warm area for approximately 30 minutes. Brush with egg wash and bake in the middle rack for 15 – 18 minutes until golden brown.

Enjoy
Chef Brian Klauss