Directions

1. Put the yeast into the bowl of a stand mixer and stir in ¼ cup (57g) of warm water. Set aside for 5 minutes to bloom. Crack the egg into a small bowl and whisk until the yolk and white are combined. Set aside.

2. Put the milk into a large saucepan set over medium heat. When the milk boils, whisk in the butter, sugar, and salt. Set aside to cool until just warm (no more than 110° F).

3. Add the milk mixture to the yeast-water mixture. Move the bowl to the stand mixer and attach the dough hook. Start the mixer on low speed (#2) and add half the beaten egg (reserve the rest). Add the flour, turmeric, and fenugreek and continue mixing until a sticky dough begins to form, about 5 minutes. Increase mixer speed to medium (#3) and mix until the dough is smooth, another 5 minutes. Remove the bowl from the mixer and cover with plastic wrap. Let the dough rest for 1 hour.

4. Line a rimmed sheet pan with baking parchment and set aside. Turn the dough out onto a lightly floured surface and divide it into four pieces. Divide each piece into four more, totaling 16 pieces; shape each piece into a ball. Place the balls onto the sheet pan, cover with plastic wrap, and let rise for 30-40 minutes.

5. Heat the oven to 350° F. Brush the tops of the rolls with the remaining half of the beaten egg. Sprinkle on any toppings, if using. Bake until the tops of the rolls are golden, about 15 minutes. Let the rolls cool for about 15 minutes before serving.