Photo by Kay Ercius
Figure one roll per person plus more for
sandwiches and leftover eating.
1 c. warm water
2 T. sugar
1 package active dry yeast
2 c. all-purpose flour, plus more for kneading
1 t. salt
2 large eggs, divided
1 large egg yolk
2 T. melted butter
1 1/2 t. kosher salt
- Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about 5 to 10 minutes.
- Whisk flour and salt together in a large bowl.
- Make a well in the flour, add 1 of the whole eggs and the 1 yolk into the well and slightly beat.
- Add the yeast mixture and stir with a wooden spoon until a rough dough forms.
- Turn out onto a floured surface and knead. Mixture will be very soft. Add more flour as needed, until dough is smooth and elastic.
- Place in a bowl. Cover with a kitchen towel and let dough rest for 10 to 20 minutes.
- Remove dough from the bowl.
- Divide the dough in half and roll each piece into a long (about 18") 1 1/2 inch wide snake shape.
- Cut into 20 pieces and shape each in to a ball.
- Coat a 9" round or pie pan with butter.
- Toss the dough balls in the butter until coated.
- Place balls in the round pan.
- Cover with a kitchen towel and raise in a warm place until dough doubles in size, about 1 hour.
- Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt.
- Bake until golden brown, about 20 to 25 minutes.
- Let cool about 30 minutes and serve.
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