|| The Starter ||

In a standing mixer, lightly mix the whole milk, yeast, and large egg together. Add one cup of the flour until the starter comes together. Sprinkle the remaining cup of flour on top of the starter so that it is completely covered. Let stand at room temperature for 40-60 minutes. You will know it’s finished when the flour on the top looks like it’s cracking.

|| The Dough ||

Add the sugar, salt, eggs, and 1 cup of the flour to the starter. Attach the dough hook and knead on low until it looks like the dough is coming together. Slowly add the rest of the flour. Once the dough has come together, turn the mixer on medium speed and let knead for 15 minutes. You may want to barricade your mixer since it might have the tendency to move while going at this speed. The dough should start to pull away from the sides of the bowl and make a slapping sound while kneading.

Once the 15 minutes is up, add the room temperature butter 1 tablespoon at a time.

Continue to beat dough on medium speed for 15 more minutes. If the dough looks too loose after 7 minutes of kneading, add up to 3 tablespoons of flour until you get the correct consistency. The dough should look shiny and loose but not like a batter. Do not skimp on the full beating time. Your mixer will be hot but continue on.

Once the last 15 minutes are up, your dough will be stretchy and stringy and ready for its first rise. Place dough in a greased bowl and cover with plastic wrap. Let rise for 2 – 2 1/2 hours.

Once the first rise is finished, punch the dough and pull up the edges of the dough and push into the center. Turn the dough over and re-cover with the plastic wrap. Put the dough into the fridge to chill overnight or for at least 6 hours.

|| Baking ||

For basic rolls, cut the chilled dough in half and cut into equal pieces. Cut those pieces into 21 small pieces and roll into balls. Place 3 balls into buttered or oiled muffin tins. Brush with egg wash and cover with greased plastic wrap. Set out to proof for an hour and wash with the egg wash again prior baking.

Bake at 375 for 15-18 minutes until the internal temperature reaches 190 degrees.

|| Chocolate Roll ||

Roll out half of the dough and brush with melted butter. Sprinkle with some cocoa and chocolate chunks. Roll dough tightly and cut in half lengthwise. Twist the two pieces together and place in a buttered or oiled loaf pan. Brush with egg wash and cover with greased plastic wrap and let proof for an hour. Brush egg wash again prior baking.

Bake at 375 for 20-25 minutes until the internal temperature reaches 190 degrees.