Bread with Milk and Butter

In a container, put the milk, sugar, dry yeast, melted butter, and eggs. Mix well.

Add the tender wheat flour and salt, then mix.

Knead to achieve a soft and smooth dough. Cover and let sit for 1 hour or until the dough has doubled in volume.

Punch down the dough to release the air.

Divide into 27-30 portions and form balls, then stretch and roll the dough.

Place in a greased mold, cover, and let sit until the dough has doubled in volume.

Brush with an egg yolk mixed with 1 teaspoon of milk. Bake in a preheated oven at 200°C for 25 minutes.