- Yields: 12 (5-inch) rolls
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free, Tree nut-free
- 1 cup warm milk (110° F)
- 1/4 cup warm water (110° F)
- 1/4 cup butter, at room temperature
- 2 tablespoons sugar
- 2 teaspoons active dry yeast
- 1 egg, beaten
- 3 to 3 1/2 cups bread flour, plus more for sprinkling
- 1 teaspoon salt
In a large bowl, combine milk, water, butter, sugar and yeast. Stir until yeast and sugar dissolve. Stir in beaten egg. Sprinkle bread flour and salt on top, then combine using your hands or a broad spatula. Gently knead on a floured surface until a soft dough has formed. Dough will be soft and sticky. Transfer dough to a lightly greased bowl, cover and let rise in in a warm spot for 1 hour, or until dough has doubled in size.
Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
Flour a work surface. Punch down dough and gently shape into a 12-inch log. Cut into 12 equal pieces, and shape the pieces into disks. Place disks about 2-inches apart on the prepared baking sheets; cover and let rise for 20 minutes. Bake for 25 to 30 minutes, until golden brown.
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