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Buttery Pull-Apart Dough

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Makes 1 (9-inch or 9x5-inch) loaf
Similar to a crescent roll dough, this enriched dough bakes into a buttery loaf with a hint of sweetness and a lightly flaky crust.

Ingredients
  

  • ¾ cup (180 grams) warm whole milk (100°F/38°C to 110°F/43°C)
  • 1½ tablespoons (18 grams) granulated sugar, divided
  • 1 tablespoon (9 grams) active dry yeast
  • 3¼ cups (413 grams) bread flour
  • 2¼ teaspoons (6.75 grams) kosher salt
  • ⅓ cup (75 grams) unsalted butter, melted
  • 1 large egg (50 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 1½ tablespoons (31.5 grams) honey

Instructions

  • In a small bowl, stir together warm milk, ½ tablespoon (6 grams) sugar, and yeast. Let stand until foamy, 5 to 10 minutes.
  • In the bowl of a stand mixer, whisk together flour, salt, and remaining 1 tablespoon (12 grams) sugar by hand until combined. Add yeast mixture, melted butter, egg, egg yolk, and honey; using the paddle attachment, beat at low speed until a shaggy dough forms, 1 to 2 minutes.
  • Switch to the dough hook attachment. Beat at medium-low speed until a smooth, elastic dough forms, 6 to 8 minutes.
  • Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 45 minutes.
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