I love making these at home. Whether I shape them into rounds or rectangles they are the ultimate bread for a late night sandwich. Kiddos love them in their lunch boxes too.


  • 1 Cup warm milk
  • 1 TBSP Yeast
  • 1 TBSP Sugar
  • 1 TSP Salt
  • 3 TBSP Butter, softened and cut into small cubes (approximately 40 grams)
  • 1 Egg, room temp
  • 3 – 4 cups flour


  • In a stand mixer mix milk, yeast, and sugar. Let it stand for 2 minutes.
  • Add 3 cups of flour, egg, butter, and salt.
  • Mix using a dough attachment.
  • At this point add flour as needed until the dough no longer sticks to the side of your bowl. Depending on which flour I use, I can use up to that extra cup.
  • Cover and allow the dough to double in size for 1 – 2 hours.
  • Punch down the dough, cut and shape into rectangles or rounds, which ever you prefer.
  • Cover and let it rest for another 40 minutes.
  • Cut slits into the dough as desired and bake into a preheated oven at 180 degrees until golden brown.
  • Cover with a towel for 10 minutes before cutting or eating, so it cools down.