Anders Bandt

• 340 g (1 1/2 cups or 12 oz) Milk
• 57 g (1/4 cup or 4 Tbs) Salted butter
• 560 g (~4 1/2 cups) Bread flour
• 10 g (1 1/2 tsp) Salt
• 30 g (2 Tbs) Sugar
• 4 g (1 tsp) Instant yeast

• Melt butter into warm milk. The milk/butter mixture should be warm to the touch. Not hot. (Over 130º F (54º C) can kill the yeast).
• Pour the milk/butter into a large mixing bowl and then mix in the combined dry ingredients until fairly well incorporated.
• Let rest 10 minutes.
• Knead for 5 minutes or do series of short stretch and folds per the Dinner Roll video.
• Let proof at room temp until dough has about doubled in volume (roughly 2-3 hours).
• Divide dough in balls according to what you're baking. 57 g (2 oz) balls for dinner rolls. 85 g (3 oz) for hotdog buns. 114 g (4 oz) for hamburger buns. Or you can use all the dough to make a sandwich loaf.
• Cover with plastic wrap and let proof another hour or so.
• Bake in 400º F (204º C) preheated oven. Pull-apart dinner rolls take about 25 minutes. Hamburger and hotdog buns take about 18 minutes. Loaf of bread about 35-40 minutes. Can check doneness with instant read thermometer when internal temp reaches 200º F (93º C).

The dough I used in the video actually consisted of a 50-50 blend of bread flour and bolted spelt flour. Same total four weight as what's shown in the above instructions.

Try not to over bake as the dough tends to dry out quickly