Festive buns

Ingredients:

• 2 tbsp. + 2 tbsp. l. milk
• 7 tbsp butter + extra for greasing the pan
• 3 tablespoons of sugar
• 1 package (7 g) of active dry yeast
• 5 cups unbleached premium flour
• 1 tbsp fine salt
• Vegetable oil, as needed

Preparation:

1. In a small saucepan, combine the milk, 3 tablespoons of butter, and sugar. Place over medium-high heat and cook, stirring, until the butter melts. Remove from heat and cool to about 104°F (40°C). Sprinkle with yeast and let stand until foamy, about 10 minutes.
2. Meanwhile, in a large bowl, combine flour and salt and set aside.
3. Pour the yeast mixture into the floured bowl and knead into a soft, coarse dough. Turn the dough out onto a well-floured work surface and knead with your hands until elastic, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place until doubled in size, about 2 hours.
4. Position a rack in the center of the oven and preheat to 200°C. Transfer the dough to a work surface and gently shape it into a disk using your hands. Divide the dough into 12 equal pieces. Using your hands, roll each piece into a ball.
5. Grease a 22x32 cm baking dish. Place the dough balls, seam-side down, in 3 rows of 4 each. Cover with a kitchen towel and set in a warm place until they rise almost to the top of the dish, about 2-2.5 hours.
6. Melt the remaining 4 tablespoons of butter and generously brush the buns with it. Bake until golden brown, about 25 minutes. Remove the buns from the oven and let them cool slightly. Transfer them to a wire rack to cool completely.