Soft Sweet Rolls Draft

How I make it

Dough

1. Sift the flour.

2. In a bowl, mix 5 cups of the flour with the sugar, yeast and salt.

3. Heat the water in a small saucepan without boiling. Remove from the heat, add the 4 tablespoons (60 g) of butter and stir until fully melted. Cool until the water is comfortably warm.

4. Fit a stand mixer with the dough hook. Add the flour mixture and the water-butter mixture and knead briefly. Once they come together, add the eggs.

5. Keep kneading for about 10 minutes, until the dough is soft but not sticky. If it is too sticky, gradually add the rest of the flour.

6. Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let rise for about 1 hour, until doubled.

Shaping and baking

1. Line 2 baking sheets with parchment paper.

2. Knead the dough briefly and divide it into three equal pieces, about 14 oz (400 g) each.

3. Lightly flour the work surface. Flatten each piece by hand and roll it into a 12-inch (30 cm) circle.

4. Brush the circles with the melted butter.

5. Cut each circle into 8 wedges, like slicing a cake.

6. Roll up each wedge tightly from the wide end toward the point and curve it slightly into a crescent.

7. Arrange the crescents on the baking sheets, 12 per sheet, and let rise for about 40 minutes.

8. Preheat the oven to 375°F (190°C).

9. Beat the egg with the tablespoon of milk and brush each crescent just before baking.

10. Bake for about 15 minutes, until deep golden.

What I've learned

• I don't skip sifting the flour; it makes the dough softer.
• For the melted butter I use a bristle brush rather than a silicone or plastic one; you can tell the difference.
• For a parve version, I use margarine instead of butter and water instead of milk in the egg wash.