Ingredients

The following ingredients have 4 Servings
  • 3/4 cup milk (heated to 115 °F)
  • 2 1/4 teaspoon active dry yeast (or one 1/4 ounce envelope)
  • 1/2 teaspoon granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 3 cups bread flour
  • 1 teaspoon salt
  • 2 eggs
  • 1 1/2 tablespoon butter (melted)
  • 1 teaspoon honey

Instruction

  • In a measuring cup, add warm milk, yeast and sugar. Stir gently with a spoon or knife, then let sit for 5 minutes. The mixture should be bubbly and poofy after 5 minutes. If it isn't, your yeast didn't proof. Dump it out and start over.
  • In the bowl of a stand mixer, add melted butter, bread flour, salt, and eggs. Mix together with the paddle attachment until just combined then add the milk-yeast mixture. Switch to the dough hook attachment and continue to knead the dough for 5-7 minutes until the dough pulls away from the sides of the bowl and forms a nice, smooth, and elastic ball.
  • Lightly grease a large bowl and gently flip the dough around to cover with grease. Cover with plastic wrap and place in a dark, warm place for about an hour, or until dough has doubled in size.
  • After the dough has doubled in size, punch the dough down and divide the dough into 4 equal pieces. Divide those 4 pieces into 3 equal pieces and form into balls and place into a 9-inch pie dish, about 1-inch apart from each other. Cover with plastic wrap and let rise again for 30-45 minutes.
  • Preheat oven to 375 °F. Mix together the ingredients for the glaze and using a pastry brush, brush the glaze on top of each roll.
  • Bake for 20-25 minutes, or until the tops are golden brown.