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1
Whisk the yeast into the lukewarm milk until dissolved.
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2
Set aside for 1 to 5 minutes.
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3
Combine the flour, salt, sugar, oil, and egg in a mixing bowl, then pour in the milk mixture.
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4
If using a mixer, use the paddle attachment and mix on the lowest speed for 2 minutes.
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5
If mixing by hand, use a large spoon and stir for about 2 minutes.
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6
The dough should be coarse and slightly sticky.
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7
Switch to the dough hook and mix on medium-low speed for 4 to 5 minutes, or knead by hand on a lightly floured work surface for 4 to 5 minutes, until the dough is soft, supple, and tacky but not sticky.
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8
Whichever mixing method you use, knead the dough by hand for 1 minute, then form it into a ball.
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9
Place the dough in a clean, lightly oiled bowl, cover the bowl tightly with plastic wrap, and refrigerate overnight or for up to 4 days.
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10
(If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.)
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11
Remove the dough from the refrigerator about 2 1/2 hours before you plan to bake and divide it in half; each piece should weigh about 25 ounces (709 g), which is perfect for 4 1/2 by 8-inch pans.
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12
For a 5 by 9-inch pan, use 28 to 32 ounces (794 to 907 g) of dough.
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13
Shape into sandwich loaves (see page 23), then place them in greased loaf pans to rise.
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14
(You can also make a variety of different rolls using the guidelines on page 106.)
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15
Mist the dough with spray oil and cover the pans loosely with plastic wrap; then let the dough rise at room temperature for about 2 1/2 hours, until it domes about 1 inch above the rims of the pans.
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16
About 15 minutes before baking, preheat the oven to 350F (177C).
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17
Bake for 20 minutes, then rotate the pans and bake for another 20 to 30 minutes.
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18
The bread is done when the top is golden brown, the sides are firm and brown, the loaf sounds hollow when thumped on the bottom, and the internal temperature is at least 185F (85C) in the center.
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19
Remove from the pans and cool on a wire rack for at least 1 hour before slicing or serving.
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20
You can use this dough to make any number of soft rolls (see page 25 for shaping instructions), such as silver dollars (about 1 ounce each), butterflake (about 1 1/2 to 2 ounces each), hot dog and hamburger buns (about 2 1/2 to 3 1/2 ounces each), and various knotted rolls (about 1 1/2 ounces to 3 ounces each).
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21
Soft rolls should be brushed with egg wash (see page 135) a few minutes before baking.
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22
After applying the egg wash, you can garnish with poppy seeds or sesame seeds if you like.
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23
The total baking time is 12 to 18 minutes, depending on size, at 400F (204C).
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24
To make butterflake rolls, roll the dough to a 1/4 inch thick rectangle or oval.
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25
Brush the surface of the dough with melted butter.
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26
Use a pizza cutter to cut the dough into four even strips, then stack the strips neatly on top of each other.
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27
Use a metal pastry scraper to cut the stacked strips into 1 inch wide units (about 1 1/2 to 2 ounces each).
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28
Place the small stacks on their sides in an oiled muffin pan.
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29
Proof and bake following the recipe.
