Following the same directions as the bread recipe,
- 3 cups flour
- 2.25 tbsp dry yeast
- 1.5 tbsp sugar
- 1 tsp salt
- 1c scalded milk
- 1 tsp oil for proofing
Let the scalded milk come down to 110F (max), lightly whisk in the the yeast and sugar, let sit until it foams up (10-15 minutes).
Add the rest of the ingredients, knead at least 10 minutes, until the dough cleanly pulls away from the bowl.
Roll the dough into a ball, lightly coat with the oil, put in the bowl, cover with clingwrap or a lint-free towel. Leave the bowl in a warm place (oven with the light on is usually sufficient), anything over 80F is fine, stay under 95F.
Proof 30 minutes (it should have doubled in size), punch down, roll into 1″ tube on greased baking sheet
Cover and let rise15 mins.
I recommend an egg white wash (1-2 egg whites depending on size, and how thinly you can apply it), then sprinkle salt on top.
Bake in 400F preheated oven for 10-ish mins, until golden brown on top, place on wire racks to cool.