Pav Rolls

Ingredients

• 1 cup warm milk, about 110°F
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 egg
• 3 tablespoons unsalted butter, softened
• 2 tablespoons unsalted butter, melted, for brushing
• 1 tablespoon milk, for brushing

Method

1. 1

   In a small bowl, stir together the warm milk, yeast, and sugar. Let stand until foamy on top, about 5 to 10 minutes.

   5:00 · Yeast proofing
2. 2

   In a large bowl or stand mixer, whisk together the flour and salt. Add the egg, softened butter, and the foamy yeast mixture.

3. 3

   Mix and knead on medium speed with a dough hook, or by hand on a floured surface, until the dough is smooth, soft, and elastic, about 8 to 10 minutes.

   8:00 · Kneading dough
4. 4

   Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size.

5. 5

   Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces, about 2 1/2 ounces each, and shape each into a smooth, taut ball.

6. 6

   Arrange the dough balls in rows, almost touching, in a greased 9x13-inch baking pan.

7. 7

   Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise until puffy and touching one another, about 45 minutes.

   45:00 · Second rise
8. 8

   Preheat the oven to 350°F.

9. 9

   Brush the tops of the rolls gently with the tablespoon of milk.

10. 10

    Bake until the tops are golden brown and the rolls sound hollow when tapped, 18 to 20 minutes.

    18:00 · Baking pav
11. 11

    Remove from the oven and immediately brush the tops with the melted butter. Cool in the pan for 10 minutes, then transfer rolls to a wire rack, keeping them connected or gently pulling apart as desired.

    10:00 · Cooling