Ingredients:
- 4 ½ cups all-purpose flour (plus extra for dusting)
- 1 cup warm milk (about 110°F)
- 2 tablespoons active dry yeast
- ½ cup unsalted butter (melted)
- 1/4 cup sugar
- 1 teaspoon salt
- 2 large eggs (room temperature)
- 2 tablespoons milk (for brushing)
Instructions:
- Activate the Yeast:
- In a small bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes foamy.
- Make the Dough:
- In a large mixing bowl, add flour and salt. Stir to combine.
- Create a well in the center and pour in the yeast mixture, melted butter, and eggs.
- Mix until a dough forms. You can use a stand mixer with a dough hook or knead it by hand. Knead the dough for about 8-10 minutes until it’s smooth and elastic.
- Let the Dough Rise:
- Lightly grease a large bowl and place the dough inside. Cover with a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape the Rolls:
- Punch the dough down to release any air bubbles. Divide the dough into 12-15 equal portions and shape each portion into a ball.
- Place the dough balls in a greased 9×13-inch baking dish, ensuring they are close but not overcrowded.
- Second Rise:
- Cover the baking dish with a towel and let the dough rise again for 30-45 minutes, or until the rolls are puffed up and touching each other.
- Bake:
- Preheat your oven to 350°F (175°C).
- Before baking, brush the tops of the rolls with the remaining 2 tablespoons of milk.
- Bake for 20-25 minutes or until golden brown.
- Serve:
- Allow the rolls to cool slightly before serving. For extra softness, brush with a little bit of butter on top after baking.
Tips:
- For a fluffier texture, use bread flour instead of all-purpose flour.
- Make sure the milk is warm but not too hot, as it could kill the yeast.
- These rolls are perfect for dinner or as a side with soups and stews. Enjoy!