1 package dry yeast
1/4 cup warm water
1 1/4 cups warm milk
1 egg, lightly beaten
4 cups (400 g) unbleached flour
1/4 cup sugar
1/4 cup butter, melted
1/4 cup warm water
1 1/4 cups warm milk
1 egg, lightly beaten
4 cups (400 g) unbleached flour
1/4 cup sugar
1/4 cup butter, melted
method
1. Dissolve the yeast in the warm water and allow it to proof for 10 minutes. Combine it in a large bowl with the milk, egg and 2 cups of flour. Beat with a wooden spoon until the mixture is smooth, about 3 minutes. Add the sugar and melted butter and beat again until smooth and glossy.
2. Stir in another cup of flour and then add 1/2 cup more of flour. The dough should be getting stiff enough to hold together; if it still is very sticky, add another 1/2 cup of flour. Sprinkle a wooden bread board with flour, turn the dough out onto it and begin kneading gently. Sprinkle on as much flour as needed to make the dough manageable but still soft.
3. When it is smooth and elastic, after about 5 minutes of kneading, put it into a greased bowl and turn so that all sides are coated with oil. Cover with a damp towel and leave to rise in a warm place for about 1 hour, until the dough has doubled in volume.
4. Punch the dough down, place again on bread board and divide in half. Roll each piece into a thick rope and cut each rope into 12 pieces. Gently stretch each piece into a flat strip about 4 to 5 inches long. Tie the dough into a knot, pushing one end up through the middle to make the rose shape and tucking the other end under. Repeat with other strips. Place rolls on a buttered baking sheet or in muffin cups.
5. Cover loosely with damp towels and let rise in a warm place for 30 minutes. Meanwhile, preheat oven to 400 degrees.
6. Bake rolls for 10 to 12 minutes, until tops are golden. Watch carefully, since these burn easily. The rolls can be brushed with melted butter while still hot, if desired.
2. Stir in another cup of flour and then add 1/2 cup more of flour. The dough should be getting stiff enough to hold together; if it still is very sticky, add another 1/2 cup of flour. Sprinkle a wooden bread board with flour, turn the dough out onto it and begin kneading gently. Sprinkle on as much flour as needed to make the dough manageable but still soft.
3. When it is smooth and elastic, after about 5 minutes of kneading, put it into a greased bowl and turn so that all sides are coated with oil. Cover with a damp towel and leave to rise in a warm place for about 1 hour, until the dough has doubled in volume.
4. Punch the dough down, place again on bread board and divide in half. Roll each piece into a thick rope and cut each rope into 12 pieces. Gently stretch each piece into a flat strip about 4 to 5 inches long. Tie the dough into a knot, pushing one end up through the middle to make the rose shape and tucking the other end under. Repeat with other strips. Place rolls on a buttered baking sheet or in muffin cups.
5. Cover loosely with damp towels and let rise in a warm place for 30 minutes. Meanwhile, preheat oven to 400 degrees.
6. Bake rolls for 10 to 12 minutes, until tops are golden. Watch carefully, since these burn easily. The rolls can be brushed with melted butter while still hot, if desired.
serving amount
makes 2 dozen rolls.
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