- 1 1/4 cups warm water
- 1 oz active dry yeast
- 1 egg
- 1/4 cup sugar
- 2 Tbsp dry milk powder
- 4 cups, plus 2 tsp all-purpose flour
- 2 1/2 tsp salt
- 4 Tbsp unsalted butter, softened
- 1 egg, plus 1 Tbsp milk
- Sea salt, optional
In a bowl, combine water, yeast, egg, sugar, and dry milk.
In the bowl of a stand mixer fitted with the paddle attachment, add flour, salt, and butter and stir to combine. Add water mixture and mix until dough comes together. Change attachment to dough hook and knead on medium speed for 10 minutes.
Transfer dough to a lightly greased bowl, cover, and place in a warm spot. Let rise until doubled in size, about 1 hour. Punch down dough and let it rest, about 5 minutes.
Divide dough into 1.25-ounce portions and shape as desired, arranging them on parchment paper-lined rimmed baking sheets. Cover and let proof until doubled in size, about 1 hour.
Preheat oven to 400°.
Carefully brush rolls with egg wash. Sprinkle with sea salt, if desired. Bake until golden brown, 12-15 minutes.