bread flour
bread crumbs (plain)
active dry yeast
unsalted butter

1 tbsp yeast to 1 cup warm milk (about 100 degF). Add 1 Tbsp sugar. Let sit 15 minutes.

New container. 1 cup milk, half stick butter, cut into 1tbsp chunks, nuke 90 seconds, make sure butter is all melted.
Add 1/2 cup more milk, add 1 egg.

Combine dry ingredients in a 3rd container. Start with 5 cups bread flour. 1.5 tsp salt. 1 cup sugar.

Add yeast mixture to butter mixture. Add combined mixture to flour mixture. Mix for about 8 minutes, switch to hands. Add one more cup of flour, slowly until dough clears the side of the bowl.

Knead on a floured surface, five minutes.

Let sit, covered by a moist towel, for 45 minutes.

Grease baking sheet.

Cut into 3 equal sections. Press into 11″ wide 1/2″ thick rectangles.

Roll each piece length wise towards you, tucking in edges towards palm.

Cut into ~1 1/4 rounds (should be 8). Place rounds 1″ apart on baking sheet. Let rise, 1 hour. Preheat oven to 350.

Bake 14-16 minutes, or until tops are brown.