Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 tablespoon Granulated Sugar
  • ½ cup Warm Water (105–115°F)
  • 1 cup Whole Milk, warmed slightly
  • ½ cup (1 stick) Unsalted Butter, melted and cooled
  • 2 Large Eggs, lightly beaten, room temperature
  • 1 teaspoon Fine Sea Salt
  • 4 ½ – 5 cups All-Purpose Flour (or Bread Flour)
  • 2 tablespoons Unsalted Butter, melted (for brushing)

Instructions:

  1. Activate the Yeast: Combine the warm water (105–115°F), 1 tablespoon of sugar, and the yeast in a small bowl. Stir gently and set aside for 5–10 minutes until foamy and doubled in volume.
  2. Combine Liquids: In a separate large bowl, whisk together the warmed milk, slightly cooled melted butter, and beaten eggs. Ensure the mixture is only lukewarm, then integrate the activated yeast mixture.
  3. Mix Dough: Whisk together 4 cups of the flour and the salt. Gradually add the dry mixture into the wet ingredients, mixing on low speed or with a wooden spoon until a shaggy dough forms.
  4. Knead: Turn the dough out onto a lightly floured surface. Knead by hand for 6–8 minutes, incorporating the remaining ½ cup of flour as needed, until the dough is smooth, elastic, and no longer sticky.
  5. First Rise (Bulk Fermentation): Place the dough ball into a lightly oiled bowl, turning to coat. Cover tightly and let the dough rise in a warm, draft-free place for 60–90 minutes, or until precisely doubled in size.
  6. Shape Rolls: Gently punch down the dough to release the air. Divide the dough into 12 equal pieces. Roll each piece into a tight, smooth ball, tucking the edges underneath to create tension.
  7. Second Rise (Final Proof): Lightly grease the 9x13 inch baking dish. Arrange the rolls snugly in the dish. Cover and allow the rolls to proof again for 30–45 minutes until they look puffy and close together.
  8. Bake: Preheat the oven to 375°F (190°C). Bake for 12–15 minutes, rotating the dish halfway through, until the rolls are deeply golden brown on top.
  9. Glaze and Serve: Immediately upon removing the hot rolls from the oven, brush generously with the 2 tablespoons of melted butter for a glossy, tender crust. Serve warm.