Ingredients:

  • 500g bread flour
  • 200ml whole milk, lukewarm
  • 10g instant yeast
  • 50g granulated sugar
  • 10g fine sea salt
  • 2 large eggs, room temperature
  • 125g unsalted butter, chilled but slightly pliable
  • 1 large egg yolk
  • 1 tbsp whole milk
  • 1 tbsp unsalted butter, melted

Instructions:

  1. In a stand mixer bowl, combine the bread flour, sugar, and yeast. Add the lukewarm milk and room-temperature eggs. Mix on low speed for 2–3 minutes until a rough, shaggy dough forms.
  2. Increase the mixer speed to medium-low and knead the dough for 5–8 minutes until it becomes smooth and begins pulling away from the sides of the bowl.
  3. With the mixer running, add the chilled butter one tablespoon at a time. Ensure each piece is fully incorporated before adding the next to maintain the emulsion. Knead for 5 additional minutes until glossy and elastic.
  4. Transfer the dough to a lightly oiled bowl. Cover with a damp cloth and allow to rise in a warm, draft-free environment for 1 hour and 30 minutes until doubled in size.
  5. Gently degas the dough and divide into 8 equal portions. Shape each into a uniform log and place on a baking sheet lined with parchment paper.
  6. Whisk the egg yolk with 1 tablespoon of milk. Brush the glaze generously over the surface of each roll.
  7. Bake in a preheated oven at 375°F (190°C) for 18 minutes until the rolls reach a deep mahogany color and the internal temp hits 190°F.
  8. Remove from the oven and immediately brush with 1 tablespoon of melted butter to soften the crust and add shine.