Ingredients:

  • 500g bread flour
  • 10g active dry yeast
  • 100g granulated sugar
  • 6g fine sea salt
  • 250ml whole milk
  • 50g unsalted butter, melted
  • 30ml neutral vegetable oil
  • 1 large egg
  • 1 cup fine breadcrumbs

Instructions:

  1. Combine 250ml warm milk (110°F), 10g active dry yeast, and a pinch of the sugar. Wait 5-10 minutes until the mixture is foamy and smells like beer.
  2. Whisk in the remaining 100g sugar, 50g melted butter, 30ml vegetable oil, and 1 large egg until the sugar is mostly dissolved.
  3. Add 500g bread flour and 6g salt. Knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  4. Place the dough in a greased bowl, cover with a damp cloth, and let sit for 1 hour 30 mins until it has clearly doubled in size.
  5. Punch the dough down and divide into two logs. Roll each log into a long cylinder (the baston) about 15 inches long.
  6. Use a bench scraper to cut the log into 20 equal pieces (about 45-50g each). Do not reshape them into balls; the cut side should face up to create the traditional look.
  7. Roll each piece thoroughly in the 1 cup of fine breadcrumbs until every nook is covered in grit.
  8. Arrange the rolls on a parchment lined pan. Let them rest for 45 minutes until they look puffy and feel like soft marshmallows.
  9. Slide the pan into a preheated 375°F oven. Bake for 15 minutes until the tops are golden brown and the crumbs are toasted.
  10. Let them sit on the pan for 5 minutes before moving to a wire rack. This allows the steam to redistribute so the bottoms don't get soggy.