Ingredients:
- 3 teaspoons active dry yeast (measured from two ¼-ounce envelopes)
- 2 3/4 cups all purpose flour
- 1 teaspoon large egg beaten to blend with 1 teaspoon water (for glaze)
- 3 large eggs, room temperature
- 1/4 cup warm whole milk (110°F to 115°F)
- of Salt
- 3 tablespoons sugar
- 12 tablespoons (1 ½ sticks) unsalted butter, room temperature
- 1/4 cup warm water (110°F to 115°F)
Course: side dish