Step 1

Combine: Place yeast, salt, sugar, milk, flour and eggs in your stand mixer bowl.

Step 2

Knead: Knead dough with the dough hook attachment for two minutes. Add room temperature butter. Continue kneading for 2 minutes, until it forms a ball. Increase speed if needed.

Step 3

Cut: Slice into loaves or rolls. For loaves, I weigh out 700 grams of dough. For a baguette, I use 400 grams of dough. And for rolls, I use 80 grams.

Step 4

Place: Lay dough on a lightly floured work surface. Shape into a loaf, baguette or dinner rolls.

Step 5

Rise: Let the dough rise for the first time on the counter for 1 hour. Place in a greased loaf pan or baking dish seam-side down and cover the top with plastic wrap.

Step 6

Refrigerate: Chill overnight to ferment.

Step 7

Brush: The next morning, brush the top of the dough with egg wash. (The second rise ensures an even fluffier end product.) Score the top with a knife.

Step 8

Rise: Let rise for 20-30 minutes. Brush the risen dough with one more layer of egg wash.

Step 9

Bake: Bake at 350F degrees until done and golden brown. Loaves take about 25 minutes.