01 -
Want them extra good? Slather on more melted butter while they're still hot. Eat them warm and pull them apart to share.
02 -
Set your oven to 175°C. Slide the pan in and let the bread cook for 25 to 30 minutes, until it's all golden and baked through.
03 -
Cover the whole pan up and let it chill somewhere warm for another 30 to 45 minutes—the dough should puff up a lot.
04 -
Grease a round pan or a bundt one. Dunk each ball in the melted butter for brushing and pile them in the pan, letting them overlap if you need to.
05 -
Take the dough, punch it down nice and easy, and split it into 20 to 24 pieces. Roll them into balls.
06 -
Stick the dough in an oiled bowl, toss a lid or towel on, and put it somewhere warm for about an hour. You'll know it's good when it's doubled.
07 -
Move the dough to a floured counter and knead it by hand for 8 to 10 minutes, until it feels stretchy and smooth.
08 -
Grab a big bowl and mix flour, sugar, and salt. Pour in the puffy yeast mix, plus the melted butter and egg. Stir until you have a soft dough that sticks together.
09 -
Mix the dry yeast, a tablespoon of sugar, and warm milk in a small bowl. Let it hang out for 5 to 10 minutes, until it's all bubbly up top.