2 and half tsp dried yeast
250 ml milk
60 gram unsalted butter, melted
2 tbsp granulated sugar
2 eggs, beaten
560 gram bread flour
2 tsp salt
30 gram melted butter, to glaze, plus extra to grease bowl and baking sheet.
Sprinkle the yeast into 100 ml of the milk in a bowl. Leave for 5 minutes, stir to dissolve. Warm the remaining milk in a saucepan with the butter and sugar. Stir continuously, until the butter has melted. Cool until tepid, then beat in the eggs until evenly combined.
Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and the butter mixture. Mix in the flour to form a soft, sticky dough.
Turn the dough out on to a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes. Knead in extra flour, 1 tablespoon at a time, if the dough is too sticky. Resist adding too much flour, the dough should not be dry, but soft.
Put the dough in a buttered bowl and cover with a tea towel. Leave to rise until doubled in size, 1-1,5 hours.
Knock back, then leave to rest for 10 minutes. You may now start shaping the dough into many variations of different rolls as you wish.
Place the rolls on a buttered baking sheet, cover with a tea towel. Prove until doubled in size, about 30 minutes.
Brush the tops of the rolls, with melted butter. Bake in the preheated oven for 15-20 minutes until golden and hollow-sounding when tapped underneath. Leave to cool on a wire rack.
Source : Book – Bread, Baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno