1. 1/4 tsp salt and 2.5 c all-purpose flour
2. Two teaspoons of sugar
3. 1.5 teaspoon quick yeast
4. Warm 1/2 c water
5. Half a cup of whole milk, slightly heated
6. 4 tablespoons of melted unsalted butter or vegetable oil
7. One washable egg, if desired

Instructions:

1. In a medium-sized bowl, add the flour, sugar, yeast, and salt; whisk until thoroughly mixed.
2. Create a well in the centre, then pour in the oil and all of the milk. Mix well, then gradually add the water until a dough forms; the amount of water you add will depend on how humid your kitchen is. You may not need to use all of the water, or you may need to add a little more.
3. Add water one spoonful at a time if necessary. It will only take you five minutes or less to knead the dough with your hands on a lightly floured area until you get a soft dough that feels slightly flexible and free of dry flour lumps.
4. Roll the dough into 12 balls of the same size. After using nonstick spray to coat a springform pan, place the dough balls within.
5. Once they have doubled in size, cover with a fresh dish towel and let them rise. The humidity level and temperature of your kitchen will also affect how long it takes to rise. It might require forty minutes to an hour.)
6. For ten minutes, preheat the oven to 400°F. Gently whisk a tiny amount of egg, then apply the coating to the risen dough balls using a pastry brush.
7. Bake for 12 to 15 minutes in the centre of the oven. Let it cool down a little before taking it out of the pan. You can serve it warm by brushing it with melted butter if you’d like.

Equipment