← Nouns Cooking · American

Ingredients

• 360 g plain (all-purpose) flour, plus extra for dusting
• 7 g fast-action (instant) yeast
• 40 g Sugar
• 1¼ tsp Salt
• 45 g butter, softened
• 240 ml whole milk, lukewarm
• 1 large egg
• 55 g butter, melted, for brushing
• 1 pinch flaky sea salt, to finish (optional)

Method

1. Mix the flour, yeast, sugar and salt in a large bowl. Add the softened butter, warm milk and egg and mix into a shaggy dough.
2. Knead on a lightly floured surface for 8–10 min (or 5–6 min in a stand mixer with a dough hook), until smooth, soft and springy. Put it in an oiled bowl, cover and leave to rise for 1 hour, until doubled.
3. Grease a 23 × 33 cm baking tin. Punch down the dough and roll it out to about 1 cm thick. Cut out 16 rounds (or rectangles) of about 8 cm, re-rolling the scraps once.
4. Brush each piece with melted butter, then fold it almost in half so the top edge sits just short of the bottom one and press the fold lightly. Arrange them snugly in rows in the tin, overlapping slightly.
5. Cover and leave to rise for 45 min–1 hour, until puffy. Meanwhile, heat the oven to 190°C (375°F).
6. Bake for 18–20 min, until deep golden. Brush straight away with more melted butter, sprinkle with flaky salt and serve warm.

Tips

• Too hot milk kills yeast: it should feel just warm on your wrist.
• Bake them up to the second rise a day ahead, chill overnight covered, and let them warm up for 30 minutes before baking.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking The Modern Proper