Ingredients
- 1 cup Water (110 Degrees F.)
- 2 packages Yeast, 0.25 Ounce Packets (NOT Quick Rising Yeast)
- 4-¼ cups Bread Flour, Plus More For Dusting Work Space
- 1 teaspoon Kosher Salt
- ½ cups Unsalted Butter, Melted And Slightly Cooled
- ½ cups Sugar
- 3 whole Eggs
Preparation
Step 1
Preparation
In a large bowl add the water and sprinkle the yeast over the top. Let it stand for a few minutes so the yeast can proof.
Combine 4-1/4 cups of bread flour with the teaspoon of kosher salt, and set aside.
Into the yeast mixture add in the butter, sugar and eggs and stir.
Gradually add in the flour mixture. Stir to combine and then form into a large ball. Cover with tea towel or plastic and stick in the fridge for 2 hours.
Grease and line (with parchment paper) a 13×9 baking pan.
Once the dough has risen, turn it out onto a lightly floured surface.
Form the dough into a uniform log. Divide the log, lengthwise, in half. Cut each half into 12 equal pieces.
Roll each piece of dough into a ball and place into the prepared pan. You should get six dough-balls going across the long side of the pan and 4 along the short side of the pan. Cover the pan and let the rolls rise for one more hour.
Preheat your oven to 375 F. Bake the rolls in the oven for 15-20 minutes, rotating halfway through the baking time, until a deep golden brown.