INGREDIENTS:
1 egg yolk (for coating)
2 cups water
2 eggs
1 teaspoon sugar
5 cups bread flour (plus a little extra for kneading)
2 1/4 teaspoons (1 packet) active dry yeast
2 teaspoons salt
INSTRUCTIONS:
Preparing the yeast mixture
: Heat 2 cups of water to 110°F (43°C) – it should be warm to the touch but not boiling.
In a large bowl, combine the warm water, sugar, and yeast. Stir until the mixture forms a powder and let it sit for about 5 to 10 minutes.
Mixing the dough:
Add 2 eggs to the yeast mixture and mix well.
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Mix the bread flour and salt in another bowl.
Slowly add the flour mixture to the yeast mixture with a wooden spoon or using the dough hook of a mixer. Mix until a dough forms.
Kneading the dough:
Place the dough on a lightly floured surface and knead for about 8 to 10 minutes until it becomes soft and smooth. If using a stand mixer, beat the flour at medium speed for 5 to 7 minutes.
Add more flour if necessary to avoid sticking.
First proof:
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Shape the rolls.
Flatten the dough to remove any air. Divide the dough into 12 equal portions.
Form each piece into a ball by pulling the edges towards the center and squeezing them together. Then roll the dough with your hands on the work surface and shape it into a smooth ball.
