准备

Make the dough

• 在一个小锅中，将牛奶加热至冷淡（约95°F）。从热量中取出，然后在酵母中搅拌直至溶解。加入油和黄油 - 黄油可能会开始融化，但是如果不完全融化的话，就可以了，然后在糖中搅拌。让休息直到酵母开始漂浮到表面，约5分钟。
• In a stand mixer fitted with the paddle attachment (or in a large bowl), combine the flour, salt, and egg. Add the yeast mixture and mix on low speed (or with a large spoon) until a coarse ball of dough forms, about 1 minute. Let rest for 5 minutes.
• Replace the paddle attachment with the dough hook and mix on medium-low speed (or knead by hand on a lightly oiled work surface) until the dough feels soft, supple, and pliable, about 3 minutes; it should feel tacky to the touch, but not sticky, and pull away from your finger when poked instead of sticking to it. If the dough is too sticky, add 1 Tbs. flour at a time, kneading to incorporate. If it’s stiff, knead in 1 Tbs. of milk at a time.
• 在工作表面上擦一点植物油以创建一个8英寸的圆圈，然后将面团放在这个地方。将面团从所有四个侧面伸展并折叠到中间，将其卷曲在折叠式持续的地方，将其形成一个紧密而圆形的球。
• Put the dough seam side down in a lightly oiled bowl that’s twice the size of the dough. Tightly cover with plastic wrap. Let sit at room temperature until doubled in size, about 90 minutes.

Shape the rolls

• Line two 13×18-inch rimmed baking sheets with parchment or nonstick baking liners and lightly mist them with vegetable oil spray.
• Using a bench knife, divide the dough into eighteen pieces (about 2-1/4 oz. each).
• 用手将一块卷成12英寸长的绳索。如果面团开始粘住，请用植物油喷雾轻轻地将工作表面雾化，或用潮湿的毛巾擦拭。不要使用面粉。
• Wrap the dough around your fingers into a loose knot; there should be about 2 inches of dough free at each end. Wrap the left end of the dough up and over the loop. Wrap the right end down and under the loop. Lightly squeeze the two ends of dough together in the center to secure them.
• 轻轻将整块面团挤成一个漂亮的圆形。将面包卷放在烤盘上。重复剩余的面团。用植物油喷雾剂将卷的顶部雾化，并用保鲜膜松散地覆盖。
• Let the rolls sit at room temperature or refrigerated until they just begin to swell, 30 minutes to 1 hour for room-temperature dough, 1 to 1-1/2 hours for refrigerated dough.

Bake the rolls

• Position racks in the upper and lower thirds of the oven. If using a convection oven, heat it to 375°F; if using a conventional oven, heat it to 400°F.
• Thoroughly whisk the egg with 1 Tbs. water and brush all over each roll. Sprinkle poppy or sesame seeds (if using) on the rolls.
• While the oven heats, let the rolls continue to rise at room temperature, 20 to 40 minutes. They should be 1-1/2 to 2 times their original size before they go in the oven. (Once in the oven, they will rise about 20 percent more.)
• 将烤盘放在烤箱中，烘烤6分钟。旋转床单180度，然后将其放置在架子上。继续烘烤，直到面包卷在顶部变成浓郁的金棕色，然后在下面发展一些褐色，再加上6到8分钟。在食用前，让纸卷在床单上或冷却架上冷却15分钟。

提前提示

您可以提前4天进行面团。冷藏它的包裹很好，使其慢慢上升到其大小的两倍，然后按照指示形状。