Granny J’s Rose Butter Bread

It's truly remarkable how memories come flooding back at the slightest cue. Just one small "cue" is enough to transport me back to my childhood, making me almost taste that crunchy, fragrant bread whose only flaw is that I can't stop eating it! Today, the rain gently taps against the window, creating a fresh and somewhat gloomy atmosphere. As I gaze at my grandmother's weathered recipe book, I come across this one. On the yellowed page, it says: "Be patient!" I immediately knew, judging by the ingredients, that's it! I need that today.

Ingredients:

- 600 g flour ( I’m using Manitoba Caputo Tipo 00)

- 1 tablespoon salt

- 1 tablespoon sugar

- ½ fresh yeast

- 2 eggs

- 0.5 dl neutral oil

- 4.5 dl milk

- 100 g butter, room temperature

- 1 egg for brushing

- Sesame seeds for sprinkling on top

Instructions:

1. Dissolve half of the fresh yeast in 1 tablespoon of flour, sugar, and lukewarm milk. Cover and let it rise for 10 minutes.

2. Mix the rest of the flour and salt. Make a well in the middle and add the dissolved yeast, eggs, and oil. Mix well with a wooden spoon, then knead by hand. Add flour as needed to prevent sticking. Form a ball and cover it with foil and a cloth. Let it rest for 2 hours until it doubles in size.

3. On a lightly floured surface, roll out the dough into a rectangle, approximately 50 cm x 30 cm. Spread the room temperature butter over the dough.

4. Roll the dough into a log, then stretch it a little more and cut it into 13 equal parts. Use a 26 or 28 cm round pan. Arrange each piece in the pan, spacing them out a bit. Cover again with foil and let it rest for 1 hour.

5. Brush the rolls with egg and sprinkle sesame seeds on top.

6. Bake at 200°C for 30-35 minutes.