- 2
Ingredients
- 1/2 cup warm water (110 to 120 degrees F)
- 1 package dried yeast
- 3 tablespoons sugar
- 6 extra-large eggs, at room temperature
- 4 -1/4 cups unbleached flour
- 2 teaspoons kosher salt
- 2 sticks unsalted butter, at room temperature
- 1 egg mixed with 1 tablespoon milk for egg wash
Preparation
Step 1
Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit at room temperature for 1 hour. Grease two 8-1/2 X 4-1/2 X 2-1/2 loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6×8-inch rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam side down, into a greased pan. Cover the pans with a damp towel and we set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
Preheat the oven to 375 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 45 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.