Ingredients

The following ingredients have 24 Servings
  • ½ cup granulated sugar (100 grams)
  • 1 package instant yeast (¼ ounce (or active dry yeast))
  • 3 large eggs (beaten)
  • 1 cup lukewarm water (110-115º Fahrenheit (8 ounces))
  • 8 tablespoons salted Challenge Butter (melted, but cooled to 110-115º Fahrenheit)
  • ¾ teaspoon salt
  • 4 1/2 cups all-purpose flour (585 grams)
  • 8 tablespoons salted Challenge Butter (melted)

Instruction

  • In a large glass mixing bowl, whisk together the sugar, yeast and eggs.
  • Add the water, salted Challenge Butter and salt. Mix again.
  • Add 2 cups of flour. Mix by hand or with a hand mixer on medium low speed until smooth.
  • Add the remaining flour ½ cup at a time to form a soft dough. The dough should be very sticky, almost like a thick batter instead of a kneadable dough. Don't be tempted to add more flour.
  • Cover the bowl with plastic wrap and place in the refrigerator overnight.
  • The next morning, remove the dough from the bowl, divide dough in two equal portions and place on a floured surface.
  • Flour the top of the dough balls, your hands and the rolling pin. (I use no more than ⅓ cup of flour for flouring the surface and dough. Try not to add too much flour at this stage or your rolls will be dry.)
  • Roll each dough ball into a 12” circle.
  • Use a pizza cutter to cut 12 triangles. You’ll have a total of 24 rolls.
  • Roll up each wedge starting at the wide end and rolling towards the narrow end.
  • Place 2-3” apart on a parchment or silicone lined baking sheet.
  • Allow the rolls to rise until nearly double, about 2-3 hours.
  • Preheat the oven to 400º Fahrenheit.
  • Brush the top of each roll with the melted salted Challenge Butter.
  • Bake for 10-11 minutes or until golden brown.
  • After the rolls come out of the oven, immediately brush them with salted Challenge Butter again.
  • Serve immediately.
  • Store any leftovers in an airtight container at room temperature.