Hotel Bread

• 1 oven at 425 deg F
• 2 1/2 teaspoon dry yeast
• 1 cup milk
• 1 stick unsalted butta
• 1/2 stick melted for yeast mixture
• 1/4 for glaze
• 1/4 for greasing bowl and pan
• 2 tablespoon sugar
• 2 eggs beaten
• 4 cups unbleached flour
• 2 teaspoons salt

1. 1. Sprinkle the yeast into 1/2 cup milk in a bowl. Heat the rest of the milk with the butter and sugar over a low flame mix. Stir until the butter is melted. Let cool, mix in beaten eggs.
2. 2. Mix flour and salt in a large bowl. form a well in the center and mix in the yeast milk and heated butter mixture to form a nice stick soft dough.
3. 3. Knead it for ten min. DO NOT add too much flour when trying to get the proper consistency.
4. 4.Put the dough in a butter bowl and cover with a dish towel. let rise until DOUBLE in size(bout an hour and a 1/2) PUNCH down and let rest for ten min
5. 5. Divide the dough into two pieces. Roll out for form a rectangle (8inx16in). Cut into four strips 2 in wide. Then cut each strip into four rectangles. Brush half of each piece and fold leaving a 1/2 in flap.
6. 6. Place the rolls on a butter baking sheet so they slighty overlap each other(see picture).
7. Cover with towel and proof until doubled (1/2 four).
8. 7. Brush the tops of the rolls with the melted butter. Bake in preheated oven for 15-25 min or until a lovely golden brown. cool on wire rack.

deg f, yeast, milk, unsalted butta, yeast, glaze, greasing bowl, sugar, eggs, flour, salt

Taken from www.epicurious.com/recipes/member/views/hotel-bread-50153804 (may not work)