This doesn’t fail if you follow the instructions. The real difference between this dough and the dinner rolls is the absence of an egg.
At least a half-sheet or more than a muffin tin depending on the form you give them.
|1 cup||warm milk|
|½ cup||warm water|
|3 tbsp||honey or sugar|
|3¾ cups||bread and/or all-purpose flour|
1. Wisk milk, water, butter and honey or sugar together.
2. Mix 3¼ cup flour, yeast and salt together in mixing bowl. Using dough hook on low, add liquid ingredients to form dough.
3. Mix or knead 5-10 minutes until dough is smooth and elastic. Add additional flour until dough pulls away from sides of bowl. It will stick to the bottom of the bowl or is too dry if it doesn't.
4. Turn out into buttered bowl and cover with plastic until dough doubles in size, about 1 to 1½ hours.
5. Work dough into a 9" square. Roll into a tight cylinder and pinch the seam closed. Place seam-side down in a buttered loaf pan and cover in a warm place until it rises at least to the top of the pan and is springy to the touch, about 1 to 1½ hours.
6. Preheat oven to 350 degrees with two racks: one in middle and one on the bottom. Brush loaf lightly with butter and set on middle rack. On bottom rack, place empty pan containing water boiling hot from the stove. Bake for 40-50 minutes or until deep golden brown. Remove from oven and immediately remove loaf from pan (or the bread will sweat against the pan, become soggy and nasty).