Coffee Rolls

Ingredients

• 4 cups all-purpose flour
• ¼ teaspoon coarse sea salt
• 1 tablespoon sugar
• 1 cup plus 4 ounces softened butter
• 7 eggs

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

1. Knead the dough thoroughly, then place it in a saucepan with warm water and let it rise at 70°F (21°C) until doubled in size.

2. In a mixing bowl, combine flour, salt, sugar, butter, and 1 egg at a time, mixing until smooth and fine-grained.

3. Once the sponge is light, remove it from the water and fold it into the egg mixture, then blend thoroughly.

4. Let the mixture rise again at 70°F (21°C) until doubled in bulk, then turn it onto a floured board and pat out.

5. Fold the dough several times, let it rise again, and then chill it in the refrigerator overnight.

6. Roll the chilled dough into a sheet about ¼ inch thick and brush lightly with softened butter.

7. Fold the dough from the sides toward the center to create three layers, then cut into strips ¾ inch wide.

8. Twist each strip from the ends in opposite directions and form a circle on a baking sheet, bringing the ends side by side at the center.

9. Arrange the rolls close together in a baking pan, brush with beaten egg yolk diluted with milk, let rise, and bake for about 20 minutes.