Ingredients
Units
Scale
Sponge
- 1/2 cup warm milk
- 2 1/4 tsp instant yeast
- 1 cup all purpose flour
Dough
- 6 large eggs (room temperature)
- 3 cups all purpose flour
- 8 Tbsp granulated sugar (1/2 cup)
- 2 tsp kosher salt
- 1 cup butter (2 sticks, room temperature)
Egg Wash
- 1 egg
- 1 Tbsp milk
Instructions
- In a stand mixer bowl, add the warm milk and yeast, then wait 5 minutes until foamy and mix in 1 cup of flour. Cover the bowl and let it sit for 45 minutes to 1 hour.
- Take the eggs and butter are out of the refrigerator and cut the sticks of butter into 1 Tbsp size pieces. Grease two 9″x5″ pans with butter.
- Add the eggs to the bowl, then the flour, sugar, and salt. Mix on medium-low until combined, then increase the speed until the dough no longer sticks to the side of the bowl.
- Keep the mixer running and add in the butter 1 Tbsp at a time. Wait until each piece of butter is fully mixed into the dough before adding the next piece.
- Continue mixing on medium speed for another 7 minutes, then cover the bowl and let it rise for 1 hour, or until double in size.
- Turn the dough out onto a floured surface and punch it down.
- Divide the dough into twelve equal parts.
- For each piece of dough, flatten into a rectangle and fold in thirds (like a letter), then flatten again and roll into a tight long from the short end. Stretch out each log so that they are roughly the width of the bread pan.
- Place six logs of dough, smooth side up, into each bread pan, making sure each log is about the same width as the pan.
- Cover the bread pans and let the dough rise for 1-1.5 hours. Preheat oven to 375°F.
- To make the egg wash, whisk together 1 egg and 1 Tbsp of milk. Brush the egg wash over the loaves.
- Bake for 30 minutes on the bottom rack. Remove from bread pans and place loaves on a cooling rack.
Notes
If shaping into buns, bake for slightly less time, 20-25 minutes.
- Prep Time: 15 minutes
- Rise Time: 2 hours
- Cook Time: 30 minutes