Sort ingredients
aaronw209
QR Code
Listen
Pdf
Whisk together the milk and water. Bring it up to 110°F-115°F. Whisk in the sugar until it dissolves. Sprinkle yeast over the top and whisk in. Let sit for five minutes or until foamy. Whisk in the egg.
In the bowl of a stand mixer, add flour and salt. Pour in the yeast mixture. Using the hook attachment, mix on medium speed. Add butter a few pieces at a time, mixing until incorporated. Mix for 8-9 minutes until the dough pulls away from the sides of the bowl.
Cover the bowl with a towel and let it proof in a warm place for one hour or until doubled in size.
Once doubled, punch out excess air and move the dough to a smooth surface. Portion into 12 equal pieces, stretching each into a rectangle.
In a small bowl, whisk together all the ingredients for the seedy swirl. Scoop a heaping tablespoon of the mixture into the center of each roll and spread it evenly. Roll up each roll, pinching the sides to hide the swirl.
Place on a parchment-lined baking sheet. Cover and proof for another 45 minutes to an hour.
Preheat the oven to 375°F. In a sauté pan, melt butter with bay leaves until browned. Mix with the remaining seed mixture.
Brush the bay leaf butter on top of the rolls. Bake for 20-25 minutes until golden. Serve warm.