INGREDIENTS
250ml (1 cup) warm milk;
1 egg;
7g (2 ¼ tsp) dry yeast;
420g (3 ¼ cups) all-purpose flour;
50g (¼ cup) sugar;
4g (1 tsp) salt;
50g (¼ cup) butter.
METHOD
Whisk warm milk with egg, sugar, and yeast. Separately combine flour with salt.
Add dry ingredients into the wet mixture and knead until dough forms. Set the dough aside for 20 minutes then knead in 55 g of soft butter.
Set the dough aside for 2 hours, then roll into a disk and cut into 16 triangles.
Roll each triangle and set the rolls aside until double the size.
Brush with egg wash and bake at 180C/350F for 20 minutes. Brush with melted butter before serving.