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375F, 24 rolls
1) 2 cup (434g) whole milk, warmed 115F
1) ¼ cup (46g) granulated sugar
2) 4 ½ tsp. (16g) active yeast
3) 610g all-purpose flour
3) 2 tsp. (12g) salt
4) 2 large eggs, beaten
5) 6 tbsp. (84g) salted butter, room temp
6) 140g all-purpose flour
7) 1 tbsp. (14g) melted butter, for brushing after baking

In a pot combine (1) and heat to 115F then add in yeast (2) stir until completely dissolved. Set aside for 15min.

In a mixing bowl combine (3) then add in yeast and egg (4). Use the dough hook to mix it around, then attached it to mixer. Add the butter (5) then gradually add extra flour (6). Knead for 10 minutes. The dough will pull away from the sides of the bowl.

Weight for dough 1423g. Transfer dough into oiled bowl and cover with saran wrap let it rise for an hour. Punch dough down and shape into balls (59g) or crescent rolls.

Cover and let it rise again for 40min.

Bake at 375F for 14 minutes. Brush tops with melted butter.