4-1/8 cups (500 g) bread flour
1 cup (250 g) whole milk
1/3 cup (75 g) butter (room temperature)
1/4 cup (50 g) granulated sugar
One large (50 g) egg
(15 g) instant yeast
(10 g) Diamond Crystal kosher salt

Mix all ingredients in a stand mixer for 4 minutes until a smooth ball is formed. Cover the bowl in plastic wrap and let it sit for a few hours (butter, milk and egg slow fermentation, so you need more time for this phase). Remove the dough from the bowl and do a stretch and fold (pull it into a rectangle shape and then fold into thirds lengthwise and again widthwise).

Cover and let it rise for another hour and then repeat the stretch and fold. After another half hour, divide the dough into 50 g pieces. Cover with plastic wrap and let them rest for ten minutes before rolling them into balls on the countertop.

Let the balls rise another half hour under plastic and then brush an egg wash on them and bake at 350° for 22 minutes.

Inspired by a recipe in Professional Baking by Wayne Gisslen