Portuguese Sweet Bread (Pão Doce)

In a large bowl or the bowl of a stand mixer, combine 1 cup of flour, sugar, yeast, and salt.

In a separate bowl, whisk together the lukewarm milk, lukewarm water, and beaten eggs.

Pour the wet ingredients into the dry ingredients and mix until just combined. If using a stand mixer, use the dough hook attachment.

Gradually add the remaining 3 cups of flour, mixing until a shaggy dough forms. If using a stand mixer, knead on low speed for 5 minutes. If mixing by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes.

Add the softened butter, one tablespoon at a time, kneading until each addition is fully incorporated and the dough is smooth and elastic. This may take a few minutes.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5 - 2 hours, or until doubled in size.

Punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces.

Shape each piece into a smooth ball. Place the balls on a baking sheet lined with parchment paper, leaving some space between each ball.

Cover the baking sheet with plastic wrap and let the dough rise for another 30-45 minutes, or until puffed up.

Preheat oven to 350°F (175°C).

Brush the tops of the rolls with the beaten egg wash and sprinkle with sesame seeds, if desired.

Bake for 30-35 minutes, or until the rolls are golden brown. If the tops are browning too quickly, tent with foil.

Let the rolls cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.