INGREDIENTS:
1 cup (240ml) whole milk, lukewarm
2 ¼ tsp (7g) active dry yeast
4 cups (500g) all-purpose flour, plus more for dusting
1/3 cup (70g) granulated sugar
1 tsp salt
4 large eggs, room temperature
1/2 cup (115g) unsalted butter, softened
1 egg for egg wash
DIRECTIONS:
Yeast Activation:
Start by warming up your milk to a lukewarm temperature. You’re aiming for a gentle warmth, not hot.
Sprinkle the active dry yeast over the milk. Allow it to sit for 5-7 minutes until it becomes frothy. This is when the magic starts!
Dry Ingredients Mix:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt. It’s essential to get an even distribution for the fluffiest rolls.
Wet Ingredients Fusion:
Create a well in the center of your dry ingredients.
Carefully pour in the milk and yeast mixture.
Add the room temperature eggs one at a time, mixing well after each addition.
Butter Incorporation:
Now, the indulgence! Gradually add the softened unsalted butter, bit by bit. Mix until you get a soft, slightly sticky dough.
Kneading & First Proofing:
Lightly flour a clean surface. Turn out your dough and knead for about 10 minutes until it’s smooth and elastic.
Place your kneaded dough in a greased bowl, covering it with a damp cloth. Let it rest in a warm spot for 1 to 1.5 hours or until it doubles in size.
Shaping the Rolls:
Punch down the dough gently to release any air bubbles.
Divide the dough into 12 equal parts. Shape each into a smooth ball.
Place these balls on a baking tray lined with parchment paper, ensuring they’re spaced out.
