• 1 cup whole milk (236ml) • ⅓ cup water (78ml) • 2 ¼ teaspoons active dry yeast¹ • 6 Tbsp unsalted butter melted, (85g) • 1 large egg + 1 large egg yolk room temp. • ¼ cup granulated sugar (50g) • 2 teaspoons table salt • 5 cups all-purpose or bread flour, divided plus additional as needed (625g + additional if needed) Eggwash (optional) • 1 egg any size • 1 teaspoon water

Heat milk and water until it  reaches a temperatureo of 105-115F (40-46C). Then pour it into a mixing bowl. Sprinkle yeast and a teaspoon of your sugar on top. Stir and  let sit for 5-10 minutes.

Once yeast is foamy, add melted butter, egg and egg yolk, remaining granulated sugar, salt, and about half of your flour. Stir well until all ingredients are thoroughly combined.

Gradually add additional flour. Continue to stir and add more flour as needed until the dough pulls away from the sides of the bowl and forms a ball that is still slightly tacky but not sticky.

Transfer to a clean, lightly floured surface (if using a stand mixer just continue to stir on medium/low speed) and knead until dough is smooth and elastic, about 5-8 minutes.

Form dough into a ball and place in a lightly oiled bowl, turning the dough so the entire surface is lightly coated with oil. Cover and place in a warm place to rise until doubled in size.

Once dough has risen, turn out onto a clean, lightly floured surface and gently deflate. Divide dough into 3 even parts and form each into a ball.

Roll the first ball into a 12” (30cm) circle and slice into 8 even wedges (a pizza cutter makes easy work of this!).

Starting with the wider end of each wedge, gently tug the bottom corners to slightly stretch them and then roll from the wider end to the tip. Place on a lined baking sheet with the tip down.

Cover with a clean towel and place in a warm space to rise for 30-60 minutes. Once risen, use a pastry brush to gently brush the surface of each roll. Bake at 350F for 16-18 minutes or until golden.