- 2 cup milk (110-120 degrees F)
- 1/2 cup water (110-120 degrees F)
- 2 TBSP white sugar
- 2 tsp salt
- 2 TBSP veggie Oil
- 5-6 Cups All purpose flour (winter time will require more flour)
- 2 packets or 4 1/2 tsp yeast
- 1 egg yoke
- 1 TBSP Water
- In a large bowl, dissolve the sugar and then the yeast in the warm water. Add the milk, oil, salt and 3 cups of flour to the yeast mixture. Beat mix for 2 minutes.
- Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl. Turn the dough out onto a floured work surface OR use your stand mixer with hook and kneed for 5 minutes or until dough is smooth and elastic
- Oil the inside of a large bowl and place dough inside. Turn dough a couple times until coated in oil as well. Cover bowl with a damp towel for One hour or double its size.
- After an hour give the dough a couple punches and divide into 12 portions. Make tight balls out of the dough by pulling the dough tightly around and pinching it at the bottom. Place on a baking sheet lined with parchment paper or aluminum foil, If using Stoneware no need for anything on the bottom. After the rolls sit for a minute and relax, flatten each ball with the palm of your hand until it is 3 to 4 inches wide. Let them sit for 45 minutes and rise twice their size.
- Mix egg yoke and 1 TBSP water and brush over the top of dough add any toppings like sesame seeds at this time.
- Bake at 400 degrees F for about 15-20 minutes or internal temp reaches 190 degrees F. Stick the thermometer either in the side where it will be cut or on the bottom so no holes are visible. Let cool on wire rack for at least an hour before enjoying.