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1
In a mixing bowl, combine your warm milk, warm water, yeast and sugar. Let the mixture sit for about 5 minutes or until your yeast is bubbly. Add the egg and mix with the paddle attachment of your mixer on low speed until the egg has broken.
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2
Add the flours and salt and mix. Once the flours are mixed in, add the butter and mix for about 1 minute. Switch to the dough hook and mix on low speed for about 5-7 minutes until the dough is slightly tacky. If it's sticky, you'll want to add more flour (1 tablespoon at a time) while it's kneading.
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3
Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and let the dough rise for about an hour or until doubled in size.
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4
Note: If you're using a bread machine to make these, add all the ingredients into the pan according to the manufacturer's instructions, and start the dough cycle.
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5
Once the dough has risen, divide it into 8 equal pieces and form each piece into a ball. Place each ball on a large sheet pan that has been lined with parchment paper or a silicone baking mat. Press down slightly on the ball because you want it to be wider rather than taller. Let these proof for 30 minutes to an hour or until almost doubled.
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6
Preheat your oven to 400 F. Once oven is preheated, put the pan of rolls in and bake for about 15 minutes or until the tops are golden brown.
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7
Transfer to a rack to cool completely.
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8
Source: Annie's Eats, adapted from Smitten Kitchen.
