Ingredients

The following ingredients have 28 Servings
  • 12 Tbsp butter (softened to room temperature)
  • 3 large eggs (room temperature)
  • 1/4 c whole milk (room temperature)
  • 2/3 c warm water
  • 1 Tbsp granulated sugar
  • 2 and 1/2 tsp active dry yeast
  • 4 and 1/4 c all-purpose flour
  • 1/2 c granulated sugar
  • 1 and 1/2 tsp salt
  • 1 large egg whisked with 1 Tbsp water

Instruction

  • In a large mixing bowl of a stand mixer, whisk together butter and eggs. Add milk and whisk to combine. The mixture should look curdled.
  • In a small measuring cup, dissolve sugar in warm water. Sprinkle yeast over the surface, give it few stirs and let sit until foamy, at least 5 minutes.
  • In a large mixing bowl, whisk together flour, salt and sugar. Set aside.
  • Oil a large glass mixing bowl. Set aside.
  • Preheat oven to 220 degrees F (you can skip this step, it's just for cutting rising time).
  • Add flour to butter and eggs mixture alternating with yeast mixture. Knead on low speed until the dough is smooth and elastic (about 10 to 12 minutes).
  • Transfer the dough onto lightly floured surface and shape into a ball. Place the ball in oiled glass bowl and turn inside few times to coat the dough with oil. Cover with kitchen towel and place in a draft-free warm place (if using the oven trick: turn off the preheated oven and place the bowl with dough inside. Close the door and let it rise until it doubles in size, about 30 to 40 minutes.)
  • Punch down the dough to release the air.
  • Transfer the dough onto a lightly floured surface. Divide in half, again in half and again in half. Repeat until you have same size pieces of dough (about 25 to 30 balls of dough *see note).
  • Gently shape each piece into a ball and place in parchment paper lined baking sheet. Leave at least 1 and 1/2 inch of space between them. Cover with kitchen towel and let rise 15 to 20 minutes in the same warm and draft-free place.
  • When ready to bake, preheat the oven to 350 degrees F.
  • Whisk together egg and water and brush the tops of the rolls.
  • Bake for 20 to 23 minutes or until the tops are golden brown.
  • Cool before slicing.