Melt 6 tbsp butter and let cool slightly.
In the bowl of a stand mixer, add the warm water, yeast, and 1 tbsp sugar. Stir to combine. Let rest for 7 to 10 minutes, until the yeast is foamy. If the yeast doesn't get foamy, discard it, and start again.
With the paddle attachment, mix together the yeast mixture, with the melted butter, warmed milk, 2 tbsp sugar, 1½ tsp salt, and the bread flour. Mix until combined.
Change the paddle attachment to the dough hook and turn to medium-low, or the "2" setting. Gradually add in the all-purpose flour. Continue mixing for about 10 minutes until the dough has become elastic and not sticky to the touch.
Remove the dough from the bowl and hook and use your hands to form it into a smooth ball. Grease the inside of a large bowl and place the dough in it, turning it over a couple of times to coat it with oil. Cover tightly with plastic wrap and place the bowl in a warm, non-drafty area for 60 to 90 minutes, until doubled in size.
Turn the dough out onto a lightly floured surface and divide it into three equal parts.
Spray the muffing pan liberally with cooking spray. Pinch off 1 piece of dough and form it into a small ball (it will be about 1 tbsp of dough). Place it in one of the cups of the muffin pan and repeat with two more small dough balls. You'll fill 4 cups per separated dough. Lightly oil (or spray) one side of a piece of plastic wrap big enough to cover the muffin pan. Gently lay the oiled side of the wrap over the pan/dough and return it to the warm, non-drafty area for another 30 to 40 minutes, or until the rolls have almost doubled in size again.
Preheat oven to 400°F. Meanwhile, mix the egg with 2 tbsp water in a small bowl. Remove the plastic from the rolls and brush the egg wash all over the tops of the rolls. Sprinkle evenly with sesame seeds and poppy seeds.
Bake for 15 to 17 minutes, until lightly golden on top, turning the pan around halfway through baking.
Meanwhile, melt the 2 remaining tbsp of butter. Remove the rolls from the oven and brush the tops with the melted butter. Sprinkle coarse sea salt over the top, if desired.
Remove from the pan, serve and enjoy.
Ingredients
Directions
Melt 6 tbsp butter and let cool slightly.
In the bowl of a stand mixer, add the warm water, yeast, and 1 tbsp sugar. Stir to combine. Let rest for 7 to 10 minutes, until the yeast is foamy. If the yeast doesn't get foamy, discard it, and start again.
With the paddle attachment, mix together the yeast mixture, with the melted butter, warmed milk, 2 tbsp sugar, 1½ tsp salt, and the bread flour. Mix until combined.
Change the paddle attachment to the dough hook and turn to medium-low, or the "2" setting. Gradually add in the all-purpose flour. Continue mixing for about 10 minutes until the dough has become elastic and not sticky to the touch.
Remove the dough from the bowl and hook and use your hands to form it into a smooth ball. Grease the inside of a large bowl and place the dough in it, turning it over a couple of times to coat it with oil. Cover tightly with plastic wrap and place the bowl in a warm, non-drafty area for 60 to 90 minutes, until doubled in size.
Turn the dough out onto a lightly floured surface and divide it into three equal parts.
Spray the muffing pan liberally with cooking spray. Pinch off 1 piece of dough and form it into a small ball (it will be about 1 tbsp of dough). Place it in one of the cups of the muffin pan and repeat with two more small dough balls. You'll fill 4 cups per separated dough. Lightly oil (or spray) one side of a piece of plastic wrap big enough to cover the muffin pan. Gently lay the oiled side of the wrap over the pan/dough and return it to the warm, non-drafty area for another 30 to 40 minutes, or until the rolls have almost doubled in size again.
Preheat oven to 400°F. Meanwhile, mix the egg with 2 tbsp water in a small bowl. Remove the plastic from the rolls and brush the egg wash all over the tops of the rolls. Sprinkle evenly with sesame seeds and poppy seeds.
Bake for 15 to 17 minutes, until lightly golden on top, turning the pan around halfway through baking.
Meanwhile, melt the 2 remaining tbsp of butter. Remove the rolls from the oven and brush the tops with the melted butter. Sprinkle coarse sea salt over the top, if desired.
Remove from the pan, serve and enjoy.