Bread Rolls
Makes 25 (2-ounce) rolls or 50 (1-ounce) rolls
  • 2¼ cups warm whole milk (105°F to 110°F)
  • 1 tablespoon (9 grams) active dry yeast
  • ½ cup (100 grams) granulated sugar, divided
  • 7 to 7½ cups (889 to 953 grams) bread flour, divided
  • ¼ cup (57 grams) unsalted butter, softened
  • 1½ tablespoons (13.5 grams) kosher salt
  • 1 tablespoon fresh lemon juice
  • 2 large eggs
  • 2 large egg whites, lightly beaten
  • Sesame seeds or poppy seeds
  • ¼ cup (57 grams) unsalted butter, melted
  1. In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk, yeast, and 2 teaspoons (8 grams) sugar. Let stand until mixture is foamy, about 5 minutes. Stir in 3 cups (381 grams) bread flour, softened butter, salt, lemon juice, eggs, and remaining sugar. Beat at medium speed until smooth. Gradually beat in remaining 4 to 4½ cups (508 to 572 grams) bread flour until a soft dough forms.
  2. Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 4 to 6 minutes, sprinkling surface with additional flour as needed. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 1 to 1½ hours.
  3. Line a baking sheet with parchment paper, and spray with cooking spray.
  4. Using a 2-ounce ice cream scoop (for 25 rolls) or a 1-ounce ice cream scoop (for 50 rolls), scoop dough, and roll into balls. Place on prepared pan so dough balls are barely touching. Brush tops of rolls with beaten egg white, and sprinkle with desired seeds. Cover and let stand in a warm, draft-free place (75°F) until puffed, about 45 minutes.
  5. Preheat oven to 375°F. Bake until golden brown, 20 to 25 minutes. Lightly brush with melted butter.
Recipe by Bake from Scratch at