2 1/2 - 3 1/2 cups flour
2 1/4 teaspoons active dry yeast
1 cup warm water
3 tablespoons melted butter
3 tablespoons sugar
1 large egg, beaten
1 1/4 teaspoon salt
1 more egg and 1 tablespoon milk for brushing on top of rolls before baking
Combine 1/2 cup of the flour, the water and the yeast
Gently stir until the yeast isn't floating to the top of the water
Cover bowl and let proof for about 10 minutes
Add salt, sugar, butter and beaten egg
Gradually and slowly at 2-3 cups of flour, about 1/2 cup at a time, kneading and mixing well as added, being careful not to add too much flour. Add just enough flour so the dough is still tacky, but when you touch the dough large amounts of dough don't stick to your fingers. When the dough stops sticking to the side of the bowl you have enough flour.
Knead the dough 2-3 minutes in mixer, or 4-5 minutes by hand
Place dough in slightly oiled bowl, cover with clean dish towel or plastic wrap
Let rise for 2 hours
Place dough on lightly floured surface
Divide into 8 equal portions
Roll each portion into a small ball, tucking seams in
Using your fingers, gently flatten each ball until it is about 1/2 inch tall and 2 1/2 - 3 inches wide, forming a disk shape
Put disks of dough onto a parchment lined cookie sheet
Cover with kitchen towel and let rise for 1 hour
Preheat oven to 350
In a small bowl combine egg and milk, gently brushing onto top of dough
Bake buns for 15 - 17 minutes until golden
Let cool completely then cut in half horizontally
2 1/4 teaspoons active dry yeast
1 cup warm water
3 tablespoons melted butter
3 tablespoons sugar
1 large egg, beaten
1 1/4 teaspoon salt
1 more egg and 1 tablespoon milk for brushing on top of rolls before baking
Combine 1/2 cup of the flour, the water and the yeast
Gently stir until the yeast isn't floating to the top of the water
Cover bowl and let proof for about 10 minutes
Add salt, sugar, butter and beaten egg
Gradually and slowly at 2-3 cups of flour, about 1/2 cup at a time, kneading and mixing well as added, being careful not to add too much flour. Add just enough flour so the dough is still tacky, but when you touch the dough large amounts of dough don't stick to your fingers. When the dough stops sticking to the side of the bowl you have enough flour.
Knead the dough 2-3 minutes in mixer, or 4-5 minutes by hand
Place dough in slightly oiled bowl, cover with clean dish towel or plastic wrap
Let rise for 2 hours
Place dough on lightly floured surface
Divide into 8 equal portions
Roll each portion into a small ball, tucking seams in
Using your fingers, gently flatten each ball until it is about 1/2 inch tall and 2 1/2 - 3 inches wide, forming a disk shape
Put disks of dough onto a parchment lined cookie sheet
Cover with kitchen towel and let rise for 1 hour
Preheat oven to 350
In a small bowl combine egg and milk, gently brushing onto top of dough
Bake buns for 15 - 17 minutes until golden
Let cool completely then cut in half horizontally
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