1 yeast cake (about 0.6 oz / 17 g fresh yeast), dissolved in 1/4 cup (60 ml) lukewarm water
1 Flour, as needed (approximately 3–4 cups / 360–480 g bread flour, divided)
0.25 cup (50 g) granulated sugar
1 teaspoon (6 g) salt
1 whole egg, well beaten
1 egg yolk, well beaten
0.25 teaspoon ground mace
0.25 cup (57 g / 60 ml) melted butter
Instructions
1. Scald the milk (technique: scalding — heat milk in a small saucepan over medium heat, stirring occasionally, until small bubbles form around the edges and steam rises, approximately 180°F / 82°C; do not boil). Remove from heat and allow to cool until lukewarm, about 105–110°F (40–43°C), approximately 10–15 minutes.
2. Dissolve the yeast cake in 1/4 cup (60 ml) lukewarm water (105–110°F / 40–43°C) and let stand 5 minutes until foamy, indicating the yeast is active.
3. Add the dissolved yeast mixture and 1 1/2 cups (180 g) flour to the lukewarm milk. Beat well until smooth. Cover with a clean cloth and let rise in a warm place (75–80°F / 24–27°C) until light and doubled in volume, approximately 1 to 1 1/2 hours.
4. Add the sugar, salt, beaten whole egg, beaten egg yolk, mace, and melted butter to the risen sponge. Stir to combine thoroughly. Add enough additional flour to form a soft but workable dough — approximately 1 1/2 to 2 1/2 cups (180–300 g) more, added gradually.
5. Turn dough out onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes by hand. The dough should pull away from the work surface cleanly and spring back when poked.
6. Return dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in volume, approximately 1 to 1 1/2 hours.
7. Shape the rolls: Divide the dough and form into individual rolls as for Salad Rolls (small oval or round rolls, each roughly 2 inches / 5 cm across). Alternatively, roll the dough into a long strip to 1/4 inch (6 mm) thickness, spread the surface with softened butter, roll up tightly like a jelly roll, and cut into 1-inch (2.5 cm) rounds.
8. If using the sliced roll method, place the pieces cut-side up (flat side down) in a greased 9-inch (23 cm) round or 9 x 13-inch (23 x 33 cm) baking pan, set close together so they will join as they rise. Let shaped rolls rise, covered, until noticeably puffy and touching their neighbors, approximately 30–45 minutes.
9. Bake at 375°F (190°C) for 18–22 minutes, until the rolls are deep golden brown on top, sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If baking as a pan of sliced rolls, the tops should be uniformly golden and the dough between rolls should no longer look raw.
10. Remove from oven and cool on a wire rack for at least 10 minutes before serving.
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