- Place the milk, honey and yeast into a mixing bowl, stir then leave to activate for between 5-10 minutes until creamy and foamy.
- Add the eggs and extra yolk and whisk gently ensuring al the yolks are incorporated.
- Add in the flour, sugar, vanilla, honey and salt and mix. Using the dough attachment, knead the dough for around five minutes before adding one quarter of the butter.
- Mix for 2-3 minutes before adding in the next quarter and repeat this process of adding the butter and mixing for 2-3 minutes between each addition until all the butter had been added.
- In total the butter should all have been incorporated after twelve minutes.
- Scrape down the ides of the bowl then knead for around 15 minutes on medium speed until the dough lifts away from the bowl cleanly and does not stick to your hands.
- Turn the dough out onto a lightly floured surface and shape into a ball.
- Place back into the mixing bowl then cover with cling film and leave in a warm place for an hour until doubled in size,
- Turn the dough out again onto the lightly floured surface and deflate.
- Shape into another ball then place back ito the mixing bowl and cover again.
- Place into the fridge for a minimum of 12 hours. I leave mine overnight.
- Deflate the dough then shape six individual balls of dough and place into the muffin cases.
- With the remaining dough, roll three sausage shapes then plait tucking the ends under tightly.
- Place into the loaf tin.
- Cover both baking tines with cling film and leave for one last rise of around two hours until doubled in size again.
- Preheat the oven to 325f.
- Brush the top of the bread rolls and loaf with egg wash then place in the oven to bake for around 35-45 minutes.
- Allow to cool in the tin for five minutes before turning onto a wire rack to cool completely (or just eat warm with softened butter if you are impatient like my family)