Basic dough for sweet rolls

Ingredients:

• 0.5 cups whole milk
• 7 g active dry yeast
• 1/4 cup sugar
• 4 tbsp (60 g) butter, melted and cooled slightly, plus extra for greasing the bowl
• 1 egg yolk category CO
• 1.5 tsp vanilla extract
• 2 and 3/4 cups flour + extra for work
• 3/4 tsp salt
• 0.5 tsp grated nutmeg (optional)

Preparation:

1. In a saucepan over low heat, heat 0.5 cups of water and milk to a temperature of 38°C-43°C. Remove from heat and sprinkle the yeast on top, then add a pinch of sugar and leave for about 5 minutes, without stirring, until foam appears.
2. Stir the melted butter, egg yolk, and vanilla into the yeast mixture. In a large bowl, combine the flour, remaining sugar, salt, and nutmeg. Make a well in the center of the flour mixture and pour in the yeast mixture. Stir with a wooden spoon to form a thick, slightly sticky dough. Turn it out onto a floured surface and knead for about 6 minutes, until soft and elastic. Form the dough into a ball.
3. Grease a large bowl with butter. Place the dough in the bowl, turning it to lightly coat the surface with butter. Cover with plastic wrap and let it rest at room temperature until doubled in size, about 1 hour and 15 minutes.
4. Remove the dough from the bowl and knead it briefly to release excess air, then form it into a ball and return it to the bowl. Lightly grease a large piece of plastic wrap with butter and place it directly on top of the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.