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In a small saucepan, heat milk, water and butter until very warm, 120°F (50°C).
In a large bowl, mix together 1 3/4 cup flour, yeast, sugar and salt.
Mix milk mixture into flour mixture, and then mix in egg.
Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
Variation: You can mix all the ingredients in a Kitchen Aid Stand mixer- with the dough attachment. Knead until the dough is elastic and smooth-- 5-8 minutes.
Divide dough into 10 to 12 equal pieces. Shape each piece into a 6x4-inch rectangle. Starting with the longer side, roll up tightly, and pinch edges and ends to seal.
Tip: Turn your oven on WARM for 2 to 3 minutes and then shut off. This will help to speed up the "proofing" of your dough.
Place the rolls onto a parchment covered baking sheet (or greased sheet pan). If you desire softer edges, place the rolls closely together.
If desired, brush each roll with the egg wash and sprinkle with poppy or sesame seeds.
Cover with a clean tea towel, and let rise for 20 to 25 minutes.
Bake at 400°F (200°C) for 10 to 12 minutes, or until golden brown.
Once baked and cooled, these rolls freeze well. To reheat, wrap in foil and bake at 350°F for 5 to 10 minutes.