Ingredients

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 egg, beaten (for egg wash)

Directions:

1. In a small bowl, combine warm milk, active dry yeast, and a tablespoon of sugar.
2. Let it sit for about 5-10 minutes until the mixture becomes frothy.
3. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, remaining sugar, and salt.
4. Add the frothy yeast mixture and eggs to the flour mixture.
5. Mix on low speed until a rough dough forms.
6. Add the softened butter to the dough, one tablespoon at a time, mixing well after each addition.
7. Continue to knead the dough on low speed for about 5-7 minutes, or until it becomes smooth and elastic.
8. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
9. Once the dough has doubled in size, punch it down to release the air.
10. Divide the dough into 12 equal portions and shape each portion into a ball.
11. Place the dough balls on a parchment-lined baking sheet, leaving some space between each roll.
12. Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes, or until puffy.
13. Preheat your oven to 375°F (190°C).
14. Brush the risen rolls with beaten egg wash.
15. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
16. Remove from the oven and let the rolls cool on a wire rack before serving.

Preparation Time: 20 minutes | Rising Time: 1-2 hours | Baking Time: 15-20 minutes | Total Time: 2 hours 35 minutes | Servings: 12 rolls

Preparation Time: 20 minutes | Rising Time: 1-2 hours | Baking Time: 15-20 minutes | Total Time: 2 hours 35 minutes | Servings: 12 rolls

Ingredients:

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 egg, beaten (for egg wash)

Directions:

1. In a small bowl, combine warm milk, active dry yeast, and a tablespoon of sugar.
2. Let it sit for about 5-10 minutes until the mixture becomes frothy.
3. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, remaining sugar, and salt.
4. Add the frothy yeast mixture and eggs to the flour mixture.
5. Mix on low speed until a rough dough forms.
6. Add the softened butter to the dough, one tablespoon at a time, mixing well after each addition.
7. Continue to knead the dough on low speed for about 5-7 minutes, or until it becomes smooth and elastic.
8. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
9. Once the dough has doubled in size, punch it down to release the air.
10. Divide the dough into 12 equal portions and shape each portion into a ball.
11. Place the dough balls on a parchment-lined baking sheet, leaving some space between each roll.
12. Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes, or until puffy.
13. Preheat your oven to 375°F (190°C).
14. Brush the risen rolls with beaten egg wash.
15. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
16. Remove from the oven and let the rolls cool on a wire rack before serving.