1In a measuring cup, warm the milk in the microwave for about 30 seconds.
2Add yeast and 1/3 cup + 1 tablespoon of bread flour to the warm milk and mix into a paste. Set aside for 10 minutes.
3In a large mixing bowl, whisk together the sugar and eggs.
4Add 1/4 of the bread flour and mix until it starts to disappear.
5Add the remaining flour in 3 additions, adding salt after the second addition, while mixing on low speed.
6Slowly add the room temperature butter, one cube at a time, to the mixture.
7Turn the dough out into a floured bowl, cover with a clean kitchen towel, and let sit for 1.5-2 hours until doubled in size.
8Once the dough has risen, turn it out onto a lightly floured surface.
9Using a bench scraper, cut the dough into 2 ounce portions.
10Shape each portion into a roll by folding the dough over itself several times, then rolling it into a ball with your hands. Place on a parchment-lined baking sheet, leaving space between them (no more than 12).
11Cover again with a kitchen towel and let rise for 30 minutes at room temperature.
12Once the rolls have proofed, brush with egg wash (2 eggs mixed with a pinch of salt).
13Bake at 350°F for 22 minutes.
14Once the rolls are baked and cool, ice them with a wiggly pattern of royal icing. Top with half a maraschino cherry on each roll.
Ingredients
3.08 cups bread flour
1.5 cups butter
8 eggs
0.5 cups milk
0.33 cups bread flour
1 package active dry yeast
0.25 cups sugar
1 tablespoon salt
1 jar maraschino cherries
1 bag royal icing
1 orange juice
2 egg wash
1 pinch salt
Equipment
microwavewhiskspoonstand mixer with dough hooklarge mixing bowlkitchen towelbench scraperscalebaking sheetparchment paperpastry bag with tip