Sweet Yeast Rolls

Forming the Dough

1. Add 325 grams of water to your mixing bowl, followed by 500 grams of Bread Flour and 1 teaspoon of active dry yeast.
2. Start mixing the ingredients until just combined, and then add 13 grams of salt.
3. Continue mixing until a rough dough is formed and all the flour has been absorbed.
4. When the dough is fully combined, let rest on the counter for 30-45 minutes.
5. After 30-45 minutes, grab a section of dough from one side and stretch it over the rest of the dough. Turn the dough 45 degrees and repeat this stretch and fold 4 more times.
6. Repeat step 6 every 30 minutes for 3-4 more times until the dough appears smooth, very elastic and does not tear when pulled. This is also where a "Window Pane" test can be performed.
7. For a more rich flavor, after the final stretch and fold, rest your dough in the fridge overnight. If you wish, you can also skip this step for a more instant roll, and simply move on to shaping.

Shaping & Baking

1. When you're ready to form the dough into rolls, start by pre-heating your oven to 400F (~200C).
2. Spread softened butter generously over the bottom and sides of the baking sheet or casserole pan.
3. Measure the dough into 20 even portions, or roughly 90 grams per portion.
4. Roll the dough on the counter by cupping your fingers beneath the dough, allowing the palm of your hand to loosely create friction as it rolls around the bench. This will tuck the outermost parts of the dough ball beneath itself forming a thin elastic skin on the roll.
5. Rub the tops of the dough ball in the loose butter on the pan, and then place them bottom side down on a pan so that they form a cluster about 1" inch apart. Placing them somewhat close together will allow them to support each other as they rise and trap moisture while baking and prevent them from drying out. They will be steamy and pull apart well when they finish baking.
6. Once all the rolls are formed and in the pan, let the rolls rise for an additional 45 minutes to an hour in a warm place. (A cold oven with the oven light on or with a pot of boiling water placed on the bottom rack.)
7. Once the rolls have nearly doubled in size, mix an egg wash consisting of 1 remaining egg, and 1 Tbsp of Milk or Water.\
8. Brush the tops of the rolls generously with egg wash.
9. If using toppings, sprinkle them over the egg wash.
10. Place the rolls in the oven to bake for approximately 10 minutes at 400F, then reduce the temp to 375F for an additional 15-20 minutes or until the internal temperature reaches 190F (88C) and the tops are a deep golden brown.
11. Let the rolls rest for 15 minutes before serving for steam to be reabsorbed and allow flavors to fully develop.
12. Serve warm with room temperature butter, jams or with any meal.