Ingredients
- 4 cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- ¼ cup granulated sugar
- 1 tsp salt
- 1 cup warm milk (110°F)
- ¼ cup unsalted butter, melted
- 2 large eggs, room temperature
- Optional: 2 tbsp melted butter for brushing
Equipment
- Large mixing bowl
- Stand mixer (or hand mixer)
- Baking sheet
- Parchment paper
- Kitchen towel
Instructions
- Activate Yeast
- In a small bowl, combine warm milk, 1 tbsp sugar, and yeast
- Let sit for 5-10 minutes until foamy and activated
- Prepare Dough
- In a large mixing bowl, combine flour, remaining sugar, and salt
- Add activated yeast mixture, melted butter, and eggs
- Mix until a soft, sticky dough forms
- Knead for 8-10 minutes until smooth and elastic
- First Rise
- Place dough in a greased bowl
- Cover with a damp kitchen towel
- Let rise in a warm place for 1-1½ hours until doubled in size
- Shape Rolls
- Punch down the dough and divide it into 12 equal portions
- Roll each portion into a smooth ball
- Place on a parchment-lined baking sheet
- Leave space between rolls for expansion
- Second Rise
- Cover rolls with a kitchen towel
- Let rise for 45-60 minutes until puffy
- Bake
- Preheat oven to 375°F
- Bake rolls for 15-18 minutes until golden brown
- Brush with melted butter immediately after removing it from the oven
Tips
- Ensure milk is warm (110°F), not hot, to avoid killing yeast
- Use room-temperature eggs for better dough consistency
- Let rolls cool slightly before serving for the best texture
Nutrition (per roll)
- Calories: 220
- Protein: 6g
- Carbohydrates: 35g
- Fat: 7g
Storage
- Room temperature: 2-3 days in an airtight container
- Refrigerate: Up to 1 week
- Freeze: Up to 3 months
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