- 60 g Milk
- 27 g Water
- 20 g Flour
- Whisk over medium heat until thickened.
- 120 g Milk at 95 degrees
- 9 g Instant Yeast
- 230 g Flour
- 25 g Sugar
- 1 tsp Fine Salt
- 1 whole egg + 1 yolk
- 42 g softened, unsalted butter
- Stir yeast and milk together and let sit for 8 minutes.
- Combine and whisk the flour, sugar and salt.
- In a stand mixer with a dough hook on low speed add the milk and yeast mixture.
- Add the paste and continue to mix.
- Add the egg and scrape as needed.
- Gradually add the unsalted butter, and knead on med-low for 5 - 8 minutes.
- Form dough into a ball and place in a lightly greased bowl for 1 - 1 1/2 hours or until doubled (warm place).
- Punch down and shape into 95 - 105 g sized balls.
- Shape, and rest on lightly greased parchment for 1-2 hours (under inverted pan lid).
- Brush with an egg and a splash of milk
- Bake at 375 for 16 - 18 minutes.
- Brush with melted butter and let cool to room temperature.