5 h 0 min

Step 1

In a stand mixer’s bowl combine milk, sugar, and yeast. Mix and add the eggs.

Step 2

Add the flour and start to knead on lowest speed. Once all the ingredients incorporated, start to add the butter slowly slowly, one piece at a time.

Step 3

Once the butter all incorporated add the salt. Keep kneading on second lowest speed for another 5-6 min. While kneading, use a spatula and scrape the dough from the bowl and keep kneading.

Step 4

Round the dough into a tight ball and place it to rest, covered, until doubled in size (the dough can rest in the fridge overnight).

Step 5

The following morning take the dough out of the fridge for 30 min.

Step 6

Then divide into 100 gr pieces. Shape each piece into a tight ball.

Step 7

Place the balls in a buttered loaf pan right next to each other.

Step 8

Let them proof until almost double in size.

Step 9

Preheat the oven to 350F or 180C.

Step 10

Brush with an egg wash. Bake for 30-35 min or until the internal temperature reaches 190F or 90C. If the top is getting brown too fast just cover the top with aluminum foil.

Step 11

Take out from the oven and let it rest in the pan for 5-10 min. Then remove from the pan and let it cool completely on a rack.

Step 12

YASSS!