Ingredients
Equipment
Method
Step 1: Activate the Yeast
- Pour the warm milk into a large bowl, making sure it’s about 110°F (warm to the touch but not hot). Sprinkle the active dry yeast over the milk along with a teaspoon of the sugar. Let it sit for 5 to 10 minutes until it becomes frothy and bubbly.
Step 2: Mix the Wet Ingredients
- Once the yeast is bubbly, add the remaining sugar, melted butter, eggs, and salt to the bowl. Whisk everything together until smooth and well combined.
Step 3: Incorporate the Flour
- Start by adding 4 cups of the all-purpose flour to the wet mixture. Stir with a wooden spoon or dough hook attachment until the dough begins to come together. Gradually add the remaining flour, about 1/2 cup at a time, kneading as you go, until dough is soft and slightly sticky but elastic and not sticking heavily.
Step 4: Knead the Dough
- Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic. Or knead with a stand mixer dough hook for 5-6 minutes.
Step 5: Let It Rise
- Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 to 1 1/2 hours, until doubled in size.
Step 6: Shape the Rolls
- Punch down the dough to release air. Divide into 12 to 15 equal pieces and shape each into a smooth ball. Arrange close together on a greased baking sheet or round cake pan. Cover and let rise for 30 to 45 minutes until puffy.
Step 7: Bake to Golden Perfection
- Preheat oven to 375°F (190°C). Bake rolls for 18 to 22 minutes until golden brown on top.
Step 8: Brush with Butter
- Remove rolls from oven and immediately brush tops generously with melted butter for shine and extra buttery flavor.
Notes
- Store rolls at room temperature in an airtight container for up to 3 days or freeze for up to 3 months.
- For softer crust, brush rolls with melted butter immediately after baking.
- Try variations like herb-infused, garlic butter, or cheese-topped rolls for different flavors.