Step 2 – Mix the Dough
Melted butter, egg, and salt are whisked into the yeast mixture before gradually incorporating flour. The dough will start off sticky and gradually become smooth as flour is absorbed. This sticky stage is completely normal and ensures a moist final texture.
Step 3 – Knead Until Elastic
The dough is kneaded by hand or with a mixer until elastic and slightly tacky. Proper kneading aligns the gluten strands so they can trap air and expand during baking.
Step 4 – First Rise
The dough is placed in
