Ingredients
- 1 cup whole milk
- 6 tablespoons butter
- 1 pkg yeast
- 1/4 cup warm water
- 2 eggs, lightly beaten
- 3 tablespoons sugar
- 4 to 4 1/2 cups flour
- 1 tablespoon kosher salt
- melted butter
- softened butter
Preparation
Step 1
1. heat the milk to 120 to 130 degrees add the butter
and set aside to cool to room temp.. In a large bowl
dissolve yeast in warm water. Add cooled milk, eggs
and sugar to dissolved yeast and stir to blend. With a
wooden spoon stir in 2 cups flour and the salt; stir
until smooth . Add 2 cups remaining flour 1 cup at a
time, stirring vigorously for 3 to 5 minutes until dough
is smooth and elastic and only slightly sticky.
2. Cover the surface of the dough with lightly oiled
plastic wrap. Cover the top with a second piece of
plastic wrap. Let rise until double (1 to 2 hours)
3. Lightly butter 24 muffin cup. Gently press the
dough to deflate. With lightly buttered hands pinch off
generous 1 - inch pieces of dough. Fold the dough
over, turning and tucking the edges to form a ball.
Pinch the seam together to seal. Dip in melted butter
and arrange three dough ball in each muffin cup. Let
rise until fully doubled (about 1 hour)
4. Heat over to 400 degrees. Bake rolls for 20 to 25
minutes or until well browned. Remove from oven.
Brush with softened butter Return to over for 1 to 2
minutes.
5. Remove rolls immediately from cups to a wire
cooling rack. Let cool about 5 minutes before serving.
** For extra light rolls, let the dough rise a second
time ( 1 to 2 hours) before shaping.