Awesome Milk Bread

Ingredients

• 2/1 cup plus 1 tbsp milk 3 cup heavy cream


• 1 cup plus 1 tbsp milk


• 1 large egg


• 1/3 cup sugar


• 4 cups all purpose flour


• 1 tbsp active dry yeast


• 1 and 1/2 tsp salt

FOR THE EGG WASH

• 1 egg


• 1 tbsp milk

FOR THE SUGAR GLAZE

• 3 tsp sugar


• 2 tsp water

Instructions

1. Combine milk and cream in a large microwaveable bowl and
   heat in the microwave for 30 seconds at a time until it reaches 115 F. In the
   bowl of a stand mixer, add the ingredients in the following order : cream and
   milk mixture, egg, sugar, flour, yeast and salt. Attach the dough hook and run
   the mixer, starting on low just to initially wet the dry ingredients.


2. Turn speed to medium and run the mixer for 15 more minutes.
   Scrape the sides and bottom of the bowl occasionally. In about 7-10 minutes into
   the mixing, you will see the dough starting to gather into the center and
   attaching itself into the dough hook. If your dough looks like it is not coming
   together at this point, sprinkle a little amount of flour (about half a
   teaspoon at a time) into the bowl and continue mixing. You can add up to two
   tablespoon of flour and you should soon see the dough starting to gather in the
   center of the bowl. As you approach the 15 minutes mark, you should hear the
   dough slapping the sides of the bowl as it clings to the dough hook. This is a
   good sign that your dough is ready for proofing.


3. Gather the dough into a ball, sprinkle a little bit of flour
   into a bowl and place the ball of dough inside it. Cover the bowl with kitchen
   towel and set it on a warm place for one hour to one hour and a half, until
   size of the dough is doubled. Meanwhile, Grease two 9 inch round cake pans.
   After the dough has risen, return it into the mixer with the dough hook and mix
   on medium for 5 more minutes.


4. Divide the dough into 16 equal portions. I usually cut the
   dough in half, then cut each portions in half again, and so on until I yield 16
   equal pieces. Roll each portion into a log of about 8-10 inches in size, then
   twist each log into a coil. Tuck the ends underneath. Place each assembled
   dough inside the round pans, giving about an inch of space between each roll.
   Each cake pan should have 8 rolls each. Cover the roll loosely with plastic
   wrap and let rise again until double in size, about an hour or so.


5. Preheat oven to 350 F. Make the egg wash by lightly beating
   one egg with 1 tablespoon of milk. Brush the surface of the rolls with the egg
   wash without letting the fluid drip to the sides. Bake in a 350 F oven for
   23-25 minutes or until rolls are deeply golden on top. A thermometer should
   read 200 F. Once it reaches that mark, the bread is done. Do not over bake. You
   can add glaze on top of the bread if you desire. Mix three teaspoons of sugar
   with two teaspoons hot water, stir it until the sugar is dissolved and brush
   over the bread.

Base Recipe adapted from this SITE