Ingredients:
300g (approximately 2 cups) Bread Flour or Wheat Flour
1 Egg (see tip for substitution)
38g (about 3 tablespoons) Sugar
150ml Milk
3g (1 teaspoon) Instant Yeast
3g (1/2 teaspoon) Salt
28g (2 tablespoons) Unsalted Butter, softened (additional butter for spreading)
Egg Wash (optional)
Instructions:
Combine Dry Ingredients: In a large bowl, whisk together the bread flour, sugar, instant yeast, and salt.
Add Wet Ingredients: Make a well in the center of the dry ingredients and add the milk and egg. If opting out of using an egg, remember to adjust the milk quantity accordingly.
Knead the Dough: Bring everything together and knead by hand until the dough starts to form. It should be slightly sticky and elastic. Gradually incorporate the softened unsalted butter into the dough as you knead.
Rest the Dough: Allow the dough to rest for about 20 minutes. There’s no need for a long fermentation process; just enough time for the dough to become easier to handle.