Ingredients

The following ingredients have 4 Servings
  • 1 heaping tablespoon dry active yeast
  • 2 tablespoons sugar
  • 1/2 cup lukewarm water
  • 4 1/2 cups all purpose flour
  • 2 teaspoons salt
  • 1 cup lukewarm milk
  • 1/4 cup melted butter, (cooled)
  • 2 large eggs, (whisked)

Instruction

  • In a small bowl, add 1 tablespoon of sugar and the yeast. Pour over the water and leave for yeast to froth for 5 minutes.
  • In a large mixing bowl, mix together the flour, salt and the remaining tablespoon of sugar. Form a well in the center.
  • Pour the milk, whisked eggs, melted butter, and yeast mixture into the well. Stir with a spoon until well combined.
  • Cover bowl with a clean kitchen towel and set aside to proof for 2 hours.
  • In the meantime, line a deep 9 x 13 inch pan with parchment paper. Be sure to leave overhang so that the rolls are easy to remove once baked.
  • Once the two hours has passed, remove the towel and use your fist to punch down and deflate the dough.
  • Dust a work surface (counter top) with flour. Turn out the dough and form into a log about 12-14 inches long.
  • Use a dough cutter or knife to portion the dough into 12 equal portions.
  • Roll each portion into a ball, folding the dough into itself on the bottom. This will help to create a smooth, glossy top when baked.
  • Place the dough balls into the prepared pan. Spray the top lightly with non-stick cooking spray. Lightly cover with plastic wrap. Drape the kitchen towel over top. Set aside to proof for 45 minutes.
  • In the meantime, preheat the oven to 390 degrees. Once ready, remove the kitchen towel and plastic wrap. Place pan in pre-heated oven and bake for 15 minutes. (Once the bread is golden brown and sounds hollow if tapped with your finger, it's done.)
  • Remove from oven. Lift the rolls out using the parchment paper. Using a pastry brush, brush the tops with a little bit of butter if desired. This is optional.
  • Allow rolls to cool for 15-20 minutes. Serve warm or at room temperature.