INGREDIENTS
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm milk (about 110°F / 45°C)
- ¼ cup granulated sugar
- 1 tsp salt
- 2 eggs
- ¼ cup unsalted butter, melted
- 3 ½ cups all-purpose flour (plus extra for kneading)
Instructions
- Activate Yeast:
In a small bowl, mix the warm milk, sugar, and yeast. Let sit for 5–10 minutes until frothy. - Blend Wet Ingredients:
In a blender, combine the eggs, melted butter, and salt. Blend for 10–15 seconds until smooth. - Add Yeast Mixture:
Pour the activated yeast mixture into the blender and pulse for a few seconds to combine. - Add Flour:
Transfer the liquid mixture to a large bowl. Gradually add flour while stirring, until a soft dough forms. - Knead:
Turn the dough out onto a floured surface and knead for about 5–7 minutes until smooth and elastic. - First Rise:
Place dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour or until doubled. - Shape Rolls:
Punch down the dough. Divide and shape into 12–15 rolls. Place them on a greased or parchment-lined baking tray. - Second Rise:
Cover and let rise again for 30–40 minutes until puffy. - Bake:
Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes or until golden brown on top. - Optional Finish:
Brush with melted butter right after baking for a soft, glossy finish.
Let me know if you’d like a version with whole wheat flour or gluten-free.