bread crumbs (plain)
active dry yeast
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.