Salt Bread

1. In the bowl of a stand mixer, fitted with the dough hook attachment, add the warm milk and water, yeast, sugar, flour, egg, salt and butter. Knead for 5 minutes on medium-low speed, then transfer dough to greased bowl. Spray top of dough with nonstick cooking spray, then cover with plastic wrap.

2. Allow dough to rise for 45 minutes in a warm place. If you do not have a nice warm place for the dough to rise, you can turn your oven on. Once it reaches 100F, turn the oven off. Place the covered dough in the warm oven and allow to rise for 45 minutes.

3. Divide the butter while the dough rises. Cut the butter into 1 ½ inch long x ¾ inch wide strips. Place butter in refrigerator until ready to use.

4. Punch dough down and divide into 14 roughly equal pieces. Working with one piece at a time, flatten the dough at the top so that it is roughly 2 ½ – 3 inches wide, and gently stretch out the dough so that it is 9 inches in length. The dough should be in a long triangle shape. Place a piece of the cold butter on the wide part of the triangle in the center. Roll the dough up into a log. Repeat with remaining dough.

5. Place rolls on a parchment paper lined rimmed baking sheet. Cover the rolls and allow the rolls to rise while the oven preheats.

6. Preheat oven to 450F.

7. Brush the rolls with a beaten egg, then sprinkle salt over rolls. Bake in oven for 12-14 minutes, or until golden brown in color.

8. Immediately after removing the rolls from the oven, brush with melted butter. Serve and enjoy!