Leek Milk Bread Rolls

Combine cooled butter, milk and 1 beaten egg in a small bowl. Stir in yeast and let rest until yeast begins to bubble, about 5-10 minutes.

In a large bowl, mix together flour, sugar and salt. Add the milk mixture and stir until liquid is fully incorporated into the dough. Using your hands or a dough hook, knead dough until soft and springy, about 8 minutes. If dough is too wet to knead, add more flour in small increments until it’s workable.

Knead in the leeks until they are well combined with the dough. Coat a large bowl with oil, then place dough in thebowl, cover with plastic wrap or a cloth, and let sit in a warm place until approximately doubled in size, about 1 hour.

Grease two 9” round cake pans or one 9x13” baking pan.

Turn dough out onto a well-floured surface and divide in half. Divide each half into 16 equal pieces. Shape each piece of dough into a round ball, pinching any edges to seal. Arrange shaped dough into greased pan(s).

Cover the rolls with plastic wrap or a cloth, and let sit in a warm place to rise for another hour.

Preheat oven to 350°F. Brush the tops of the risen rolls evenly with beaten egg, and sprinkle with sesame seeds.

Bake rolls until golden brown on top, about 25-35 minutes. Turn out of pans onto a wire cooling rack to cool, then serve.