Witte Bolletjes: Soft, Pillowy Dutch Rolls

Warm up your milk over low heat until it reaches 44ºC (110F).

Add the sugar to the warm milk, stir until dissolved, and then add the yeast, and stir around gently.

Set it aside to activate while you prepare the rest of the ingredients.

Since you are going to incorporate the butter in four stages, divide the butter for the dough into four equal pieces.

The milk should have a small layer of foam on top at this point.In the bowl of a stand mixer fitted with a dough hook attachment, combine the flour and salt. Mix them together, and then slowly pour in the milk, sugar, and yeast mixture.

Add the butter to the mixer, one piece at a time, and let the machine knead the dough until the butter is incorporated, before adding the next piece.You should scrape down the sides of the bowl a few times while mixing.

It is possible that the dough is not coming together in the stand mixer: not all the flour may be incorporated, or some pieces of dough in the bowl are significantly dryer than others. If that’s the case, add a tablespoon of milk, and continue to knead. This should be enough for the dough to come together.

Once the dough comes together, let the mixer knead it for 10 minutes.

Line two cookie sheets with parchment paper.

Divide the dough into 16 equal pieces, aiming for about 61g (2.2oz) each. You need to use a scale, to make sure all the rolls are of equal size.

To shape each piece, cup it in your hand and gently stretch and fold it into the center, rotating the dough as you go. Repeat this motion 6 to 8 times to create tension in the dough.

Place the ball of dough onto the counter with the seam-side facing down.Gently cup your hand over the dough to hold it in place.Using circular motions, move your hand around the dough, gently tucking and pulling the edges underneath.Continue this motion until the dough forms a smooth, round ball with a bit of tension on the surface.Ensure that the dough maintains contact with your hand throughout the shaping process.Once the dough is nicely rounded and feels slightly taut, it’s ready.

Place each shaped ball on the prepared cookie sheets, seam-side down.Put 8 balls on each cookie sheet, with enough space in between each ball.

Cover the cookie sheets with damp towels and let the dough balls rise in a warm spot for 40 minutes.

Gently flatten each dough ball on the counter, smooth side down with the heel of your hand.

Reshape it: cup it in your hand and gently stretch and fold it into the center, rotating the dough as you go. Repeat this motion 6 to 8 times to create tension in the dough.Place the ball of dough onto the counter with the seam-side facing down.Gently cup your hand over the dough to hold it in place.Using circular motions, move your hand around the dough, gently tucking and pulling the edges underneath.Continue this motion until the dough forms a smooth, round ball with a bit of tension on the surface.Ensure that the dough maintains contact with your hand throughout the shaping process.Once the dough is nicely rounded and feels slightly taut, it’s ready.

Place each shaped ball back on the cookie sheets, seam-side down.Put 8 balls on each cookie sheet, with enough space in between each ball.

In a bowl, beat the egg with a tablespoon of milk and a pinch of salt.

Brush each dough ball with this mixture, making sure the top is completely covered with a thin layer of egg wash.

Put one cookie sheet with dough balls in your fridge for 20 minutes.

Put the cookie sheet with dough balls in a warm spot, and let it rise for 75 minutes.

After 20 minutes, put the cookie sheet from the fridge into the warm spot, and let it rise for 75 minutes.

Make sure you preheat your oven to 230ºC (450F) in non-convection mode, early enough, so the oven is ready for baking when the dough has finished its second rise.You want to make sure they go into the oven right away, so they don’t over proof.

Bake the first cookie sheet in the preheated oven for about 12 minutes, or until the rolls are golden brown and have an internal temperature of at least 95ºC (203F).

While the rolls are baking, melt the butter

Brush the rolls with melted butter immediately after taking them out of the oven, and let them cool on a rack.

When the second batch of rolls is done proofing, repeat the baking steps for them, and brush them with butter when done.