Modern French Rusks

Ingredients

• 2 cups Milk (Scalded)
• 0.25 cup Butter (Unsalted)
• 0.25 cup Sugar (Granulated)
• 1 teaspoon Salt (Table salt)
• 2.25 teaspoons Active Dry Yeast (One packet)
• 1 Egg (Large)
• 2 Egg Yolks (Large)
• 2 Egg Whites (Large)
• 0.75 teaspoon Vanilla Extract (Pure vanilla extract)
• 0.25 cup Water (Lukewarm)
• 4 cups All-Purpose Flour (Approximately, plus more for kneading)
• 2 tablespoons Sugar (For sprinkling)

Instructions

1. 1In a saucepan, scald the milk. Remove from heat and add the butter, sugar, and salt. Stir until the butter is melted and the sugar is dissolved. Let the mixture cool until lukewarm (about 110°F/43°C).
2. 2In a small bowl, dissolve the active dry yeast in lukewarm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active.
3. 3In a large bowl, combine the cooled milk mixture with the proofed yeast. Add 3 cups of flour and mix until a shaggy dough forms. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
4. 4In a separate bowl, beat the egg and egg yolks well. Add the beaten eggs and vanilla extract to the risen dough. Gradually add the remaining flour (about 1 cup) and knead until a smooth and elastic dough forms. This may take 5-7 minutes. The dough should be slightly sticky but manageable.
5. 5Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise again in a warm place for about 30-45 minutes, or until almost doubled in size.
6. 6Preheat oven to 375°F (190°C). Punch down the dough and divide it into 12 equal pieces. Shape each piece into a small roll, similar to Parker House rolls. Place the rolls on a baking sheet lined with parchment paper, leaving some space between each roll. Before baking, make three parallel creases on top of each roll using a sharp knife or a dough scraper.
7. 7Bake for 20-25 minutes, or until the rolls are nearly done and lightly golden brown.
8. 8While the rolls are baking, prepare the egg wash. In a small bowl, beat the egg whites slightly and dilute with 1 tablespoon of cold water and the remaining vanilla extract. Once the rolls are nearly done, brush them with the egg wash and sprinkle with sugar. Return to the oven and bake for another 5-10 minutes, or until golden brown and the sugar is caramelized.
9. 9Remove the rusks from the oven and let them cool on a wire rack before serving. Enjoy!