Ingredients

• 1 cup pasteurized camel milk, warm, plus up to 2 tbsp if needed
• 2 1/4 tsp (7 g) active dry yeast
• 3 tbsp sugar
• 3 1/4 cups (390 g) all-purpose flour
• 1 tsp fine salt
• 1 large egg
• 4 tbsp butter, softened
• 1 tbsp melted butter, for brushing
• 1 tsp butter, for dish

Method

1. Warm milk to 100 to 110°F. Stir in yeast and sugar and rest 5 to 10 minutes until foamy.
2. Add egg, flour and salt. Mix into a soft dough, then knead in butter until smooth and elastic, about 8 to 10 minutes. Add extra milk one teaspoon at a time only if stiff.
3. Cover and rise in a comfortably warm place 60 to 90 minutes until doubled.
4. Divide into 12 equal pieces, shape tight smooth balls and arrange in a buttered 9-by-13-inch dish. Cover and proof 30 to 60 minutes until puffy and touching.
5. Heat oven to 375°F. Bake 18 to 24 minutes until golden and centers reach about 190°F.
6. Brush with melted butter; cool 10 minutes before separating.