Credit: Croi Duire
- ¾ c. whole milk
- 1/4 lb. (1 stick) butter
- 1/4 c. plus a pinch of sugar
- 1 tsp. salt
- 2 large eggs
- 1/2 oz. (2 packets) active dry yeast
- 1/2 c. lukewarm water (110–115°F)
- 41/4 to 4¾ c. flour
- Melted butter for brushing; soft butter for greasing
Sprinkle the yeast on lukewarm water; add a pinch of sugar and let proof.
Scald milk. Add milk to butter, sugar, and salt in large mixing bowl; stir until the butter has melted and the mixture is lukewarm. Add 11/2 c. flour to milk mixture and beat well (at low speed, if using a mixer).
Beat in eggs and yeast. Gradually add enough flour to form a soft dough that cleanly leaves the sides of the bowl. Knead, either by mixer or by hand, until the dough is very smooth and satiny. Add as little additional flour as possible.
Turn into buttered bowl; invert to grease top, cover, and let rise until doubled. Punch down and form into dough knots. Place on parchment lined baking sheets, cover, and again let rise until doubled.
Bake in preheated 375° oven for 12 to 15 minutes until golden brown. Brush lightly with melted butter.