4 cups flour (500 grams)
1/2 TBS yeast (10 grams)
1/4 cup sugar (50 grams)
1/2 TBS salt (10 grams)
1 cup warm water (250 grams)
1/4 cup + 1 1/2 TBS milk (85 grams)
3 TBS unsalted butter (40 grams)

4 cup s flour (500 grams) 1/2 TBS yeast (10 grams) 1/4 cup sugar (50 grams) 1/2 TBS salt (10 grams) 1 cup warm water (250 grams) 1/4 cup + 1 1/2 TBS milk (85 grams) 3 TBS unsalted butter (40 grams)

1. Mix all ingredients in a bread machine/standing mixer/hand mixer (or by hand if you don't have any of these) until well combined. Dough should be light and sticky.

2. Let dough rise at room temperature for 50 minutes.

3. Coat table surface and dough with flour to prevent dough from sticking. Roll dough into a long rectangle (it might help to split it into 2 equal pieces and roll out 2 rectangles). Then with pizza cutter or table knife cut rectangle into triangles (8-12 per rectangle, depending on how big you want your rolls to be). Starting from the bottom of the triangle, roll and then place on a greased baking sheet with the point of the triangle facing down. Let dough rise another 30 minutes.

4. Preheat oven to 400 F.

5. If desired brush rolls with egg wash. Bake for about 10 minutes.