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For the glaze:- 1 egg yolk 1 Tbsp water Put the milk into a saucepan and bring just to the boil.
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Pour 4 Tbsp of the milk into a small bowl and let cool to lukewarm.
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Meanwhile cut the butter into pieces.
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Add the butter and sugar to the remaining milk in the pan, stirring occasionally, until butter is melted.
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Let cool to lukewarm.
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Sprinkle the yeast over the 4 Tbsp milk and let stand, stirring once, until dissolved, about 5 minutes.
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In a large bowl, beat eggs just until mixed.
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Add the cooled sweetened milk, salt and dissolved yeast.
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Stir in half of the flour and mix well with your hand.
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Add the remaining flour, 2 ozs at a time, mixing well after each additions.
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Keep adding flour until the dough pulls away from the sides of the bowl in a ball.
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It should be soft and slightly sticky.
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Turn the dough onto a floured work surface.
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Sprinkle the dough and your hands with flour, and begin to knead by holding the dough with one hand and pushing it away from you with the other.
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Continue to knead by peeling the dough away from the surface.
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Give the dough a quarter turn, and knead until it is very smooth, elastic and forms a ball, 5 - 7 minutes.
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If the dough sticks while kneading, flour the work surface.
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Wash the large bowl and brush it with melted butter.
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Put the kneaded dough in the bowl, and flip it so the surface is lightly buttered.
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Cover the bowl with a damp tea towel and let the dough rise in a warm place until doubled in bulk, about 1 - 1 1/2 hours.
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To Shape and Bake the Rolls:- Brush 2 baking sheets with melted butter.
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Turn the dough onto a lightly floured surface and knead with your hand just to knock out the air, 15 - 20 seconds.
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Cover the dough, and let it rest, about 5 minutes.
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Cut the dough in half.
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With your hands, roll 1 piece of the dough into a cylinder about 2 inches in diameter.
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Cut the cylinder into 8 equal pieces.
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Repeat to divide the remaining dough.
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To shape round rolls, cup a piece of dough under the palm of your hand, and roll the dough in a circular motion so it forms a smooth ball.
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Arrange 8 rolls on each baking sheet.
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Cover with a dry tea towel and let rise in a warm place until doubled in bulk, about 30 minutes.
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Heat the oven to 425 F.
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Make the glaze by beating the egg yolk with the water until frothy.
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Brush the rolls with glaze, then bake them in the oven until golden brown, 15 - 18 minutes.
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Turn the rolls over and tap the bottoms with your knuckles.
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They should sound hollow when tapped.
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******** Cheers, Doreen Doreen Randal, Wanganui.
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New Zealand.
