Yeast Dough

Heat the milk and unsalted butter together in a small saucepan over medium heat until the butter melts and the mixture reaches lukewarm temperature (around 110°F).

Combine the active dry yeast, sugar, and lukewarm water in a small bowl and let sit for 5 minutes until foamy, indicating the yeast is active.

Pour the lukewarm milk mixture into a large mixing bowl and add the foamy yeast mixture, then stir to combine.

Add the well-beaten egg and 2 large egg yolks to the bowl and mix thoroughly until incorporated.

Sift the all-purpose flour with the salt into a separate bowl to combine evenly.

Gradually add the flour-salt mixture to the wet ingredients, stirring and mixing until a shaggy dough begins to form.

Turn the dough out onto a floured work surface and knead for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but no longer sticks to your hands.

Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for 1-1.5 hours until roughly doubled in volume.

Punch down the risen dough to release excess gas, then shape according to your intended use (rolls, loaves, or sweet buns).

Place shaped dough on parchment-lined baking sheets, cover loosely with a damp cloth, and allow a second rise for 30-45 minutes until puffy and light.

Preheat the oven to 375°F (190°C) and bake the dough for 20-25 minutes until golden brown on top and the loaf sounds hollow when tapped on the bottom.