Step 1

Combine milk and flour in a small pot over low heat.

Step 2

Stirring frequently, heat the mixture until the texture becomes like a thick pudding.

Step 3

Remove the roux from heat and transfer to a bowl. Cover and allow to cool to room temperature.

Step 4

Add all the dry ingredients to the mixing bowl, sifting through a metal sieve to work out any large lumps.

Step 5

Combine the room temperature roux, eggs, and warm milk and mix together. Add to the dry ingredients in the mixing bowl.

Step 6

Using the dough hook attachment for your mixer, mix the ingredients for about a minute.

Step 7

Add the softened butter to the bowl and scrape down the sides with a rubber spatula.

Step 8

Turn the machine back on and let it mix on low speed for about 15-20 minutes until bread becomes smoother, scraping down the sides of the bowl as necessary.

Step 9

In a large mixing bowl, sift together all the dry ingredients.

Step 10

Combine the room temperature roux, eggs, and warm milk and add to the dry ingredients.

Step 11

Mix the wet into the dry using a spoon until mostly combined.

Step 12

Add softened butter and start kneading it in with your hands. Dough will be very sticky.

Step 13

Continue to work and knead the bread for 15 minutes at least until dough becomes smoother and more cohesive.

Step 14

Shape dough into a ball and cover with a cloth or plastic wrap. Allow to rise for about 1 hour until it has doubled in size.

Step 15

Transfer the dough to a floured work surface. Cut into 2 equal portions and work with only one portion at a time. Place the other dough section aside.

Step 16

Cut dough into 3 chunks.

Step 17

Using a rolling pin dusted with flour, roll one dough portion into a rectangle on a floured work surface.

Step 18

Fold the rectangle into 3rds lengthwise. Flip it over so the seam side is down.

Step 19

Flatten with rolling pin again. Flip the dough over so the seam side is now up.

Step 20

Starting from a short end, snugly roll the dough until you end up with a roll.

Step 21

Place the roll into a parchment lined loaf pan, seam side down. Repeat with the remaining two dough chunks.

Step 22

Cover loaf pan with a towel or plastic wrap and let rise about an hour, until dough has expanded to fill the pan.

Step 23

Cut dough into 8 equal portions.

Step 24

Roll into a log about 10-inches (25 cm) long. Fold it in half.

Step 25

Starting from the folded end, twist the dough.

Step 26

Tucking the tails in, roll snuggly into a round shape. Place on a greased baking dish. Repeat with remaining dough.

Step 27

Cover rolls with a towel or plastic wrap and let rise about an hour.

Step 28

Preheat oven 350 deg F (180C).

Step 29

Brush bread dough with egg wash.

Step 30

Bake for 25 minutes.

Step 31

Let cool 15 minutes before serving.