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1
Combine water, yeast and sugar in large bowl of electric mixer fitted with paddle attachment.
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2
Mix until sugar and yeast dissolve.
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3
Add milk, 3/4 cup bread flour and 3/4 cup all purpose flour and mix until smooth.
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4
Set aside at room temperature for 30 minutes.
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5
Mix remaining 21/2 cups bread flour and 21/2 cups all purpose flour in medium bowl.
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6
Remove 1 cup flour mixture and transfer to small bowl.
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7
Add 1 tablespoon salt and baking powder to flour in small bowl and stir with fork to blend.
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8
Add this flour mixture to sponge and mix to blend.
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9
Continue mixing, gradually adding enough of remaining flour mixture until dough leaves side of bowl.
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10
Change attachment on mixer to dough hook.
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11
Knead with mixer until dough is moderately firm and dry, adding more of flour mixture as necessary.
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12
Knead 10 to 15 minutes longer.
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13
Lightly oil large bowl.
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14
Add dough; turn to coat.
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15
Cover with damp towel.
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16
Let stand in warm draftfree area until doubled in volume, about 1 hour.
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17
Punch down dough.
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18
Transfer to lightly floured work surface.
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19
Knead briefly.
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20
Divide dough into 9 equal portions.
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21
Roll each into ball shape.
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22
Cover with towel and let rest 10 minutes.
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23
Combine butter and remaining 1 tablespoon flour in small bowl.
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24
Pull each dough ball into 6 inch long log.
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25
Using sharp knife, cut shallow slit down center of each log.
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26
Spread some of butter mixture inside each.
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27
Roll logs briefly on counter to enclose butter mixture.
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28
Arrange on large parchment lined baking sheet.
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29
Cover with towel.
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30
Let stand in warm draftfree area 30 minutes.
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31
Rising is complete when finger pressed in dough leaves a mark.
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32
Preheat oven to 325 degrees F. Combine remaining 1 tablespoon salt and 1 cup water in spray bottle.
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33
Generously spray rolls all over.
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34
Bake 5 minutes.
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35
Reduce oven temperature to 325 degrees F. Bake rolls until golden brown and sound hollow when tapped on bottom, about 10 minutes.
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36
Transfer to racks and cool completely.
