Ingredients
- 3 ¾ cups (450g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 tsp instant yeast
- 1 tsp salt
- ¾ cup (180ml) warm milk (about 110°F/43°C)
- 2 large eggs, room temperature
- 4 tbsp (60g) unsalted butter, softened
- 1 egg yolk (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Prepare the Dough:
In a large bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk the warm milk and eggs. Gradually add the wet mixture to the dry ingredients while mixing. - Incorporate Butter:
Knead the dough until smooth and elastic, about 10 minutes by hand or 5 minutes with a stand mixer fitted with a dough hook. Add the softened butter, one tablespoon at a time, ensuring it’s fully incorporated before adding more. - First Rise:
Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until it doubles in size, about 1-2 hours. - Shape the Rolls:
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, spaced slightly apart. - Second Rise:
Cover the rolls loosely with plastic wrap and let them rise again until puffy, about 30-45 minutes. - Prepare the Egg Wash:
Preheat the oven to 375°F (190°C). Whisk the egg yolk and milk together, then brush the mixture over the rolls. - Bake:
Bake the rolls for 15-20 minutes, or until golden brown. Cool slightly on a wire rack before serving.
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