Activate the Yeast: Microwave the milk for 20- 25 seconds until lukewarm but NOT hot, aim for 110F. If you have a baking thermometer, use it as it is the best way to be sure of the temperature. Hot milk will kill the yeast and the bread will not rise properly. Transfer milk in bowl of stand mixer and add 1/2 tsp of the granulated sugar and stir. Add the yeast and let rest for 10 minutes until mixture is foamy. If the mixture did not become foamy, either the yeast is old or the milk is too hot. Do NOT proceed until corrected, otherwise you will end up with a tough dense bread*** If using instant yeast, mix the yeast with the dry ingredients. No need to activate it. Add Wet Ingredients: Add remaining sugar (3 tbsp) and egg to the yeast mixture.
Add Dry Ingredients: Followed by the flour and salt.
Knead the Dough (Speed 2) Using the paddle attachment, mix for about 30 seconds just to bring the mixture together. Replace with the dough/hook attachment and knead for 15 minutes (KitchenAid Speed 2). If the dough is too dry, add 1/2 teaspoon of milk until it reach a smooth, soft and elastic texture. The side of the bowl should be clean, while the dough is slightly sticking to the bottom of the bowl.
Add the softened butter and knead for another 15 minutes. When you add the butter, you will notice the dough will break apart and it will look like it is too wet. Do not panic, this is expected. Continue mixing (even if longer than 15 minutes) until the dough comes together completely (it will), the side of the bowl is clean and the dough is slightly sticking at the bottom of the bowl. Do not stop mixing until you get to this stage. It takes time to fully incorporate the butter to the flour mixture, be patient.*** To Check: The dough should be smooth, soft, elastic and slightly sticking to the bottom of the bowl 1st Rest Period: Transfer the dough into a greased bowl. Cover loosely with plastic wrap or warm towel, and then let rise in a warm place for at least 60 minutes to 90 minutes, or until doubled. (Rising time is dependent on the temperature of the room; let rise until the dough is doubled). I find 60 – 75 minutes my sweet spot, perfectly fluffy.*** TIP: Pre-heat the oven to 110F then turn it OFF. Put the covered dough inside Roll and flatten the dough into a 12 inches. Spread peanut butter on top. Fold 2 sides towards the center. Flatten slightly with a rolling pin and cut into 4 strips. Twist into a know (or any desired shape you like). Arrange in a parchment paper lined baking sheet leaving at least 2-inches apart.
2nd rest Period: Cover and let rest another 60 minutes in a warm place.
Pre-heat the Oven: Meanwhile, preheat the oven to 350F in the last 10 minutes of rest time, or however long it takes to pre-heat your oven. If you are using the oven to rest the dough, do NOT forget to take the dough out before pre-heating.
Bake for 15- 18 minutes, until the top is golden brown. Pay close attention and check at 15 minutes. Rotate the pan half way the baking time for even baking.
Let Cool completely to allow the bread texture to get better.
