This recipe is one more from my Culinary Arts Textbook, I love this recipes because most of them are exact formulas that one does not need to change or adjust to make them work. you can try replacement of ingredients if they are not available at the time of making them, or if you want to give it a twist. In this recipe I exchange the use of bread flour with the one everyone have at home, all purpose flour, also I don't usually have dry milk powder, but i do always have evaporated milk.
When making breads one learns about the way dough is made, instead of memorizing only one recipe and its preparation, you learn the method and then you only need the ingredients and their amounts.
This recipe is a Straight Dough Method, simple and most common method for mixing yeast dough. All ingredients are combined with the water and yeast (this two are the first to mix; they are mix and rest for 3 to 5 minutes to activate the yeast). The dough is then knead until smooth and elastic.
1. Combine the water and yeast in a small bowl. Combine the remaining ingredients (except the egg wash) in the bowl of an electric mixer.
2. Add the water and the yeast mixture to the remaining ingredients; stir to combine.
3. Knead with a dough hook on medium speed for 10 minutes.
4. Transfer the dough to a lightly greased bowl, cover and place in a warm spot. Ferment until doubled, approximately 1 hour.
5. Punch down the dough. Let it rest a few minutes to allow the gluten to relax.
6. Divide the dough into 1 1/4 portions and round. Shape as desired and arrange on paper lined sheet pans. Proof until doubled in size.
7. Carefully brush the proofed rolls with egg wash. Bake at 400 *F until medium brown, approximately 12 to 15 minutes.