1. |
Pour the water into a small bowl. Sprinkle in the yeast and let it dissolve (about 5 minutes). In a large bowl, stir together the warm milk and sugar. Then stir in the dissolved yeast and egg. |
2. |
With a wooden spoon, stir 2 cups of the flour into the liquid, and then beat well for 100 strokes. Cover the bowl with plastic wrap and leave the sponge undisturbed for 15 minutes. |
3. |
Stir the salt, the soft butter and flour into the sponge. Only add 1/3 cup of flour at a time until. When the dough balls up and becomes impossible to stir, flour your hands and knead the dough right in the bowl for 2 or 3 minutes. |
4. |
Transfer the dough to a well-floured counter and continue to knead it for about 6 to 7 more minutes, until it is smooth and elastic. Put the dough in a large, clean, lightly oiled bowl, turning to coat the entire surface. Cover the bowl with plastic wrap and set it aside in a warm, draft-free spot until the dough doubles (about 1 hour). |
5. |
When the dough has risen, punch it down several times to deflate it. Then knead the dough again on a lightly floured surface for 1 minute. Cover the dough with plastic wrap and let it rest for 10-15 minutes. Butter a 13 x 9" baking pan. |
6. |
Spread the soft butter over the dough, leaving a 1" border along each of the long edges. |
7. |
Pinch off rolls with buttered hands. Place the rounded balls on a buttered pan. Let rise 35-45 minutes until double in size. Pre-heat the oven to 350 °F (175 °C) near the end of the rising. |
8. |
Bake for 30 minutes or until golden brown at 350 °F. |