Ingredients
1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup melted butter
1 1/2 teaspoons salt
1/2 cup water (105 to 115°F)
2 packages active dry yeast
2 large eggs, lightly beaten
4 1/2 cups all-purpose flour (may need more)
Instructions
Heat Milk
Place milk in a small saucepan and bring it just to a boil. Remove from heat immediately, then stir in sugar, melted butter, and salt. Allow to cool until lukewarm (no hotter than 115°F).
Activate Yeast
Mix the warm water and yeast in a measuring cup and let sit for a few minutes to activate the yeast.
Combine Wet Ingredients
Pour the yeast mixture into your stand mixer bowl. Add the milk mixture, eggs, and 2 cups of flour. Using the paddle attachment, beat until combined.
Add Flour
Gradually add the remaining 2 1/2 cups of flour to the mixture. You may need slightly less than 4 1/2 cups of flour. Continue mixing until dough forms.
Knead the Dough
Attach the dough hook to the mixer and knead on medium speed (setting 2) for about 7 minutes. Alternatively, knead by hand on a floured surface for 8-10 minutes.
First Rise
Grease a bowl with butter, place the dough in the bowl, and turn it so that the dough is coated with butter. Cover with a towel or plastic wrap and set in a warm place for 1 hour.
Shape Rolls
Punch the dough down and divide it into 2 to 3 tablespoons portions. Shape into balls and place them in a greased 9×13-inch pan, arranging 5 rows with 4 rolls in each.
Second Rise
Cover the pan and let the rolls rise for 1 hour in a warm place.
Preheat Oven
Preheat your oven to 375°F, 10 minutes before the rolls are done rising.
Bake
Bake the rolls for 20-25 minutes, or until golden brown on top.
Serve
Brush the tops of the rolls with butter and serve warm.
Notes
Equipment
Electric Stand Mixer
9×13-inch baking dish
Flour Adjustment: Depending on the humidity and brand of flour, you may need slightly more or less than 4 1/2 cups of flour. Add gradually and stop when the dough is soft but not sticky.
Yeast Proofing: Ensure your water is between 105-115°F to activate the yeast. Too hot, and it could kill the yeast; too cold, and it won’t activate properly.
Kneading Options: You can use a stand mixer with a dough hook or knead by hand on a floured surface for about 8-10 minutes. Both methods work well.
Rising Time: The dough needs to rise in a warm place. If your kitchen is cold, place the bowl in an oven with the light on or near a heat source.
Butter Brushing: Brushing the rolls with butter after baking not only adds flavor but also keeps the tops soft and shiny.
Storage: Store leftover rolls in an airtight container at room temperature for up to 2-3 days. You can also freeze them for longer storage. Just reheat before serving.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Comfort Food
- Method: Baking
- Cuisine: American
- Diet: Vegetarian