Instructions

In a liquid measuring cup or small bowl, combine the warm milk, warm water, melted butter, and sugar.

-       Sprinkle the yeast evenly over the wet ingredients, stir to combine, and let stand for 5 minutes, until foamy

-       In a large bowl, combine the flour and salt, and stir to combine. Beat 1 egg, then add to the bloomed yeast mixture. Pour the wet ingredients into the flour and use a knife to stir until the mixture just comes together and forms a dough. Turn the dough out onto a lightly floured surface and knead for 5-10 minutes, or until the dough becomes smooth. Add more flour as needed to keep the dough from sticking. To test if it’s done, tear off a small piece of dough and stretch it into a thin layer. If the dough doesn’t rip, it’s ready. Or, press a finger into the dough to see if it bounces back.

-       Lightly grease a large glass bowl with oil. Add the dough, cover with plastic wrap, and let rest for 1 hour, or until doubled in size.

-       Punch down the dough, then turn it out onto a floured surface. Knead for a few more minutes, just until the dough is smooth, about 2 minutes.

-       Divide the dough into 8 equal balls, roughly the size of tangerines.

-       Knead the balls, gathering the edges of the dough toward the center to make a taut, round ball with a smooth top.

-       Place the rolls on a parchment paper-lined baking sheet or greased cast iron skillet. Cover with plastic wrap and let rise for 30 minutes.

-       Preheat the oven to 375˚F (190˚C).

-       Beat the remaining egg in a small bowl. Uncover the rolls and brush them with the egg wash. Lightly sprinkle the rolls with sea salt and your seasoning. I like mine sprinkled with Parmesan cheese :)

-       Bake for 25-30 minutes, or until the rolls have lightly browned and doubled in size.