- 20
Ingredients
- 1 cup warm water (about 110 degrees F)
- 2 tablespoons sugar
- 1 package active yeast
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 3 tablespoons melted butter
- 1 1/2 teaspoons kosher salt
Preparation
Step 1
Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment unitl foamy, about 5 to 10 minutes.
Whisk flour and salt togehter in a large bowl. Make a well in the flour, add 1 of the eggs and 1 yolk into the well and slightly beat. Add the yeast mixture and stir with a wooden spoon until a rough dough forms.
Turn out onto a lightly floured surface and kneed, adding more flour as neede, until dough is smooth and elastic.
Place in a bowl, cover with a kitchen towl and let dough rest for 10 to 20 minutes. Remove dough from the bowl, divide the dough in half and roll each piece into a long 1 1/2 inch wide snake shape. Cut into 20 pieces and shape each into a ball.
Coat a 9 inch glass pie dish and melted butter, then toss the dough balls in the butter unil coated. Cover with a kitchen towl and sit in a warm place, until dough doubles in size, about 1 hour.
Preheat oven to 400 degrees F
Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. Let cool about 30 minutes but serve warm.