Ingredients
Scale
For the Dough
- 1 TBSP Dry Active Yeast
- 6 C Flour
- 1 TBSP Salt
- 3 TBSP Sugar
- 1 C Butter Softened
- 1/2 C Warm Milk
- 2 C Hot Water
Egg Wash
- 1 lg egg
- 2 TBSP Water
- 1 tsp Vinegar
Instructions
-
- Activate your yeast by combining it with 1/2 cup warm water in a small bowl.
- In a separate, large bowl, mix 2 cups hot water, sugar, salt, oil, and 3 cups flour.
- Once the yeast has become foamy, add the hot-water flour mixture, mixing for 2 minutes to incorporate everything.
- Add the remaining 3 cups of flour, one at a time, allowing the dough to absorb the flour.
- Knead for 5 minutes until the dough is elastic and cover with a hand towel.
- After 10 minutes, the dough should appear puffy. “Punch” the dough down for a few seconds, until the air bubbles are out.
- Repeat this process 3 times.
- Remove and divide the dough into 16-20 equal pieces.
- Quickly and lightly press each piece into a rectangle shape, then roll it up tightly lengthwise and tuck the ends under.
- Place 8 loaves on a baking sheet lined with parchment paper (or sprayed with cooking spray).
- After the rolls are shaped, let the loaves rise for 20-30 minutes, prior to baking.
- Scoring the dough with a sharp knife 2-3 times per roll.
- Brush with a thin layer of egg wash for a shiny finish.
- Bake the loaves at 375°F for 15-20 minutes until golden brown. Enjoy!
- Prep Time: 1 hours
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Breads
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 360
- Sugar: 3
- Sodium: 601
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 2
- Protein: 7
- Cholesterol: 54