In a large bowl or the bowl of a stand mixer, combine:
-
Flour
-
Sugar
-
Salt
-
Instant yeast (if using)
Add warm milk and eggs. Mix until a shaggy dough forms.
Step 3: Knead in the Butter
With the mixer running on low speed, add softened butter one piece at a time, allowing each to incorporate before adding the next. This takes 5-7 minutes. The dough will be soft, sticky, and very supple.
Knead for another 5-8 minutes until the dough is smooth, elastic, and passes the “windowpane test” (stretch a small piece—it should stretch thin without tearing).
Step 4: First Rise
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1½ to 2 hours.
Step 5: Shape the Rolls
Punch down the dough and turn it onto a lightly floured surface. Divide into 12-16 equal pieces (about 65-75g each). Shape each piece into a smooth ball by pulling the edges underneath.
Place the rolls in a greased 9×13-inch baking pan or on a parchment-lined baking sheet, spacing about 1 inch apart.
Step 6: Second Rise
Cover loosely with plastic wrap or a towel and let rise until doubled and puffy, about 45-60 minutes.
Step 7: Preheat and Egg Wash
Continued On Next Page
ADVERTISEMENT
