Ingredients:
4 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon active dry yeast
1 teaspoon salt
3/4 cup warm milk (about 110°F / 43°C)
1/4 cup warm water (about 110°F / 43°C)
1/3 cup unsalted butter, softened
1 large egg
2 tablespoons melted butter (for brushing)
Instructions:
1. Activate the Yeast:
In a small bowl, combine warm water, a pinch of sugar, and the yeast.
Let sit for 5–10 minutes until foamy.
2. Make the Dough:
In a large mixing bowl, combine flour, sugar, and salt.
Add the softened butter, warm milk, egg, and the activated yeast mixture.
Mix until a shaggy dough forms.
3. Knead:
Knead the dough on a floured surface for 8–10 minutes (or 5–6 minutes in a stand mixer with dough hook) until smooth and elastic.
4. First Rise:
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap.
Let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shape the Rolls:
Punch down the dough, divide into 12–15 equal pieces.
Shape into balls and place in a greased 9×13 inch baking dish or on a baking sheet.
6. Second Rise:
Cover rolls and let rise again for 30–45 minutes until puffy.
7. Bake:
Preheat oven to 375°F (190°C).
Bake rolls for 15–18 minutes, or until golden brown.
8. Finish:
Remove from oven and brush with melted butter while hot.
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