Ingredients
The following ingredients have 4 Servings
- 1/2 cup warm water
- 1 tablespoon active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 cups whole milk (heated to warm)
- 2 tablespoons sugar
- 2 tablespoons vegetable or canola oil
- 2 large eggs, room temperature
- 2 teaspoons sea salt
- 5-6 cups all purpose flour
- 1/4 cup unsalted butter (for inside of rolls while shaping/cutting)
Instruction
- Place 1/2 cup warm water in large bowl, or the bowl of a stand mixer. Add yeast and 1 tablespoon sugar. Whisk until mixed.
- Let the yeast rise and bubble. Add warm milk to the yeast mixture.
- Add 2 additional tablespoons of sugar, oil, eggs and salt. Use whisk and combine with yeast mixture.
- Add 4 cups of flour. Mix on low using the paddle attachment. At this point, I change to a bread or dough hook. Add an additional cup of flour. Mix again. Slowly add the remaining 1 cup of flour, just until dough is soft and not sticky or wet looking.
- Scrape down the sides of the bowl. Cover the bowl when the dough is mixed well and set in a warm place at least 72 degrees. Let rise for 1 hour.
- When dough has risen to almost double, generously flour a clean surface and lightly grease a jelly roll pan or two 9x13 pans with melted butter.
- Melt 1/4 cup of butter in small bowl. Roll dough out onto clean counter to about 1/2 inch thick. Using a glass about 3 inches wide, or a biscuit cutter, cut shapes into dough.
- Dip one half of the roll (on one side) into the melted butter quickly and then fold over and place on a pan. The melted butter should be on the inside (folded side) of the roll. (see recipe notes for tips on shaping rolls)
- Repeat until all of the dough is shaped and placed into the prepared pans.
- Let rolls rise for about 45 minutes in a warm, draft free place.
- Preheat oven to 400 degrees and place rack in center of oven.
- Bake rolls for 12-15 minutes or until golden on top and bottom of rolls are also golden.
- Remove from oven and spread or brush on additional melted butter while hot.
