Ingredients:
4 cups all-purpose flour
2 eggs, at room temperature
1 cup whole milk, warmed to about 110°F (43°C)
1/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tsp salt
2 1/4 tsp active dry yeast (1 packet)
Optional: egg wash (1 egg beaten with 1 tbsp water or milk)
Instructions:
Activate the Yeast
In a small bowl, mix the warmed milk and 1 tablespoon of sugar. Sprinkle the yeast on top, stir, and let sit for 5–10 minutes until foamy.
Mix the Dough
In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the eggs, softened butter, and activated yeast mixture. Stir until the dough comes together.
Knead the Dough
Transfer the dough to a floured surface and knead for about 8–10 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–7 minutes on medium speed.
First Rise
Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–2 hours, or until doubled in size.
Shape the Rolls
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a greased or parchment-lined baking sheet, spacing them slightly apart.
Second Rise
Cover the rolls loosely and let them rise again for 30–45 minutes, or until puffy.
Preheat Oven
Preheat your oven to 375°F (190°C).
Egg Wash and Bake
Brush the tops of the rolls with the egg wash. Bake for 15–20 minutes, or until golden brown.
Cool and Serve
Let the rolls cool slightly before serving. Enjoy them warm or at room temperature!