(Note: I've edited the recipe a bit from the original.)
Put the ingredients in a bread machine or a kneading machine and make the dough until the 1st proofing is done (the dough should be about 2 or 2.5 times bigger). Knead until gluten film forms!
Take out the dough and press it with your hands to eliminate air. Divide the dough into 8 pieces and shape them round. Cover the dough lightly with a cellophane wrap or a kitchen towel and let it sit for 15 minutes.
The dough is ready once they've puffed up nice and round. Press the dough with your hands to eliminate air, then make into an oval shape and close the seams tightly with your finger.
Face the seams down. Make sure not to dry the dough and let it sit for the 2nd proofing. If you're using the proofing system on the oven, let it sit at 30 to 40°C for 40 to 50 minutes. Let the dough sit until the dough is about 2.5 times bigger.
After the 2nd proofing, start to preheat the oven to 200°C.
Make a cut in the middle. The dent should be about 1 cm.
Brush on beaten egg with 1 tablespoon of water on the surface of the bread. Cut butter into small pieces and place it on the cut. Sprinkle granulated sugar generously.
The bread will be delicious even without the butter on. I didn't place butter on when I was on a diet.
Bake in a 200°C preheated oven for 15 minutes and then it's ready! Check on the rolls while baking and place aluminum foil over top if they look like they're going to burn.
The ingredient amount was suppose to fit the 30 cm square baking sheet, but some parts of the rolls are sticking together; It's just a little bit, so it's alright.
I make this bread in various ways like replacing the milk with water, or using 50 ml (45 g) of heavy cream + a little bit of water. The rolls will be soft when you use water, and will have a rich flavor when you use milk.
Rolls topped with sugar and butter The butter flavor and the crispy sugar will make you happy!
Enjoy! It's exquisite!
Story Behind this Recipe
I really enjoy making bread nowadays. I adjusted the flour amount for this recipe to suit our house oven, which the baking sheet is 30 cm square long The rolls will be soft when you make them with water, and will have a richer flavor when you make them with milk. I was wondering which one to use, but I used milk this time. I sometimes add something like heavy cream to the ingredients and try few other things too.
The time for proofing and how long to let the dough sit is just a guide, so check on how the dough is and adjust. The butter for the topping is optional It's already delicious even without butter. I omitted the butter this time because I'm on a diet.