Prep: 20 minutes

Inactive: 1 hour

Cook: 5 minutes

Total: 1 hour 25 minutes

Servings: 6 to 8 breads

Ingredients

• ½ cup (114 g) warm water (105°F–115°F)
• 1 teaspoon sugar
• 2¼ teaspoons or one ¼‑ounce packet active dry yeast
• ½ 

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Prep time: 40 minutes

Chilling time: 45 minutes

Baking time: 12 minutes per pan

Cooling time: 30 minutes

Total time: 2 hours

Servings: 20

• Parchment paper or non‑stick baking mats
• 1 cup (226 g) unsalted butter, melted and cooled
• 2¾