Ingredients
- 3 ½ cups (420g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup (120ml) warm milk (about 110°F)
- 3 large eggs, room temperature
- 1 tsp salt
- ½ cup (115g) unsalted butter, softened and cut into pieces
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Activate Yeast: In a small bowl, combine warm milk and 1 tablespoon of sugar. Sprinkle yeast over the top, stir gently, and let sit for 5–10 minutes until frothy.
- Make Dough: In a large mixing bowl (or stand mixer with dough hook), add flour, remaining sugar, and salt. Pour in the yeast mixture and eggs. Mix until the dough starts to come together.
- Add Butter: Gradually add the softened butter, a few pieces at a time, mixing well after each addition until fully incorporated. Continue kneading for about 10–15 minutes until the dough is smooth, elastic, and slightly sticky.
- First Rise: Place dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1–2 hours, or until doubled in size.
- Shape Rolls: Punch down the dough and turn it out onto a lightly floured surface. Divide into 12 equal pieces and shape each piece into a smooth ball. Arrange on a parchment-lined baking sheet or in a buttered baking pan.
- Second Rise: Cover and let rise again for about 45–60 minutes, until puffy.
- Preheat Oven: Preheat oven to 350°F (175°C).
- Egg Wash: Whisk together the egg and 1 tablespoon of milk. Brush the tops of the rolls with the egg wash for a shiny, golden finish.
- Bake: Bake for 20–25 minutes or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Cool & Serve: Allow to cool slightly before serving. Enjoy warm or at room temperature.
If you’d like, I can help you with tips for storing or variations too!