Skip to content
Ingredients
– 1 1/2 cups warm milk (105°F to 115°F)
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 4 large eggs, at room temperature
– 4 tablespoons unsalted butter, melted
– 1/4 cup unsalted butter, softened (for brushing)
Instructions
1. Activate the yeast: In a small bowl, combine the warm milk and yeast. Stir to dissolve the yeast, then let sit for 5-10 minutes, or until the mixture becomes frothy.
2. Combine dry ingredients: In a large mixing bowl, whisk together the flour, salt, and sugar.
3. Add eggs and melted butter: Add the eggs, melted butter, and yeast mixture to the dry ingredients. Mix until a shaggy dough forms.
4. Knead the dough: Using a stand mixer with a dough hook attachment, knead the dough for 10-12 minutes, or until it becomes smooth and elastic. Alternatively, knead the dough by hand for 15-20 minutes.
5. Proof the dough: Place the dough in a lightly oiled bowl, cover it with plastic wrap, and let it rise in a warm, draft-free place for 1-2 hours, or until it has doubled in size.
6. Divide the dough: Punch down the dough and divide it into 8-10 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk shape.
7. Proof the rolls: Place the rolls on a parchment-lined baking sheet, leaving about 1 inch of space between each roll. Cover the rolls with plastic wrap and let them rise for another 1-2 hours, or until they have puffed up slightly.
8. Bake the rolls: Preheat the oven to 375°F (190°C). Brush the tops of the rolls with the softened butter. Bake the rolls for 15-20 minutes, or until they are golden brown.
9. Cool the rolls: Remove the rolls from the oven and let them cool on a wire rack for 5-10 minutes before serving.
Tips and Variations
– Use high-quality ingredients, including European-style butter and farm-fresh eggs.
– Add flavorings like vanilla beans, orange zest, or chopped nuts to the dough.
– Try using different types of milk, such as almond milk or soy milk, for a non-dairy version.
– For a more golden crust, brush the rolls with egg wash (beaten egg mixed with a little water) before baking.