Instructions

• Combine all ingredients in the large mixing bowl of a stand mixer.  *Make sure to test your yeast first if you haven't used it in awhile by adding it to a separate bowl with the sugar and milk called for in this recipe.  Wait five minutes and you'll know it's alive if it begins to bubble.
• Knead using a dough hook (or do this by hand) until all ingredients come together and begin to form glutinous strands around the dough hook.  It should be well-combined but will still be slightly sticky.
• Cover in the bowl and let rise until doubled in bulk.
• Remove dough to a floured work surface and sprinkle the top with a bit of flour.  
• Shape into a rectangle or square, and cut equal portions by slicing dough in half top to bottom, then in half again.  Repeat crosswise until you have 16 squares altogether.
• Shape each square into rolls and place in an oiled baking dish, just barely touching and evenly spaced.  
• Cover again and let rise until puffy, about 30 minutes.
• At this time, preheat oven to 375 F, using the convection function if you have it.
• Use your leftover egg white and combine with 2 Tbsp cream or milk plus 1 tsp sugar.
• Brush egg wash (the mixture you just made) onto each roll.
• Next, use scissors (very clean kitchen shears if possible, I always keep an extra cooking-only set in my drawer) and cut a cross on top of each, about 1/2 inch deep.
• Place in your preheated oven and bake until golden brown and puffy, about 25 minutes.
• While rolls are baking, prepare your icing by whisking together powdered sugar and cream until thick and smooth.  The consistency should be pourable, not spreadable.  Keep adding milk until you get the texture right.
• Remove and allow to cool, then drizzle with icing following the cross pattern that you cut on top of each roll.