Prep Time: 30 minutes
Rise Time: 2.5 – 3 hours (or overnight refrigeration)
Bake Time: 20-25 minutes
Total Time: 3 hours 30 minutes (minimum)
Servings: 12-15 rolls
Intensity/Level: Intermediate (requires some patience and a stand mixer, but the steps are clear)
Ingredients
For the Dough:
4 cups (500g) all-purpose flour or bread flour, spooned and leveled (bread flour will give a slightly chewier texture)
1/3 cup (65g) granulated sugar
2 1/4 teaspoons (7g) instant yeast (one standard packet)
1 1/2 teaspoons salt
1/2 cup (120ml) whole milk, warm (about 110°F / 43°C)
1/4 cup (60ml) water, warm (about 110°F / 43°C)
3 large eggs, at room temperature
1 teaspoon vanilla extract (optional, but enhances the sweetness)
3/4 cup (170g / 1.5 sticks) unsalted butter, very soft but not melted
For the Egg Wash:
1 large egg
1 tablespoon milk or water
For the Glaze (Optional):
2 tablespoons honey or maple syrup, warmed, for brushing after baking.
Instructions
Step 1: Bloom the Yeast (If Using Active Dry)
If you are using instant yeast, you can skip this step and mix it directly with the flour. If you are using active dry yeast, combine the warm milk, warm water, and a pinch of the sugar from the recipe in the bowl of your stand mixer. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy. This proves the yeast is alive and active.
Step 2: Mix the Dough
In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, and salt. Briefly whisk them together.
In a separate bowl or large liquid measuring cup, whisk together the warm milk, warm water, eggs, and vanilla extract (if using).
With the mixer running on low speed, slowly pour the wet ingredients into the dry ingredients. Mix until a shaggy dough forms and no dry patches of flour remain. This will take about 1-2 minutes. Stop the mixer, scrape down the sides and bottom of the bowl, then let the dough rest for 15-20 minutes. This autolyse period allows the flour to fully hydrate and will help develop the gluten network more easily.
Step 3: Incorporate the Butter
This is the most important step. With the mixer running on medium-low speed, begin adding the very soft butter, one tablespoon at a time. Wait until each addition is almost completely incorporated before adding the next. This process will take about 5-8 minutes. The dough will look like a complete mess at first—greasy, slimy, and like it’s falling apart. Do not panic! This is normal. As you continue to mix, the dough will magically come together, become smooth, elastic, and begin to pull away from the sides of the bowl. It will be very soft and slightly sticky, which is exactly what we want.
Step 4: First Rise
Transfer the dough to a large, lightly greased bowl. Turn the dough over once to coat it lightly with oil. Cover the bowl tightly with plastic wrap.
Let the dough rise at room temperature until it has nearly doubled in size. This will take about 1.5 to 2 hours, depending on the temperature of your kitchen.
Step 5: Shape the Rolls
Gently punch down the dough to release the air. Turn it out onto a lightly floured surface.
Divide the dough into 12-15 equal pieces. A kitchen scale is your best friend here for ensuring uniform size and even baking. Each piece should weigh about 65-70g.
To shape each roll, take a piece of dough and gently stretch the edges into the center, pinching them together to form a smooth ball on top. Place the ball seam-side down on an un-floured part of your work surface. Cup your hand over the dough and gently roll it in a circular motion, using your palm to create tension and pull the dough into a tight, smooth ball.
Place the shaped rolls in a greased 9×13-inch baking pan or a large cast-iron skillet, spacing them about 1 inch apart. They should be touching slightly after they rise.
Step 6: Second Rise
Cover the pan loosely with plastic wrap or a clean kitchen towel.
Let the rolls rise in a warm place until they have puffed up and are nearly doubled in size and are now snuggled together. This will take about 45-60 minutes.
About 20 minutes before baking, preheat your oven to 375°F (190°C).
Step 7: Egg Wash and Bake
In a small bowl, whisk together the egg and 1 tablespoon of milk to make the egg wash.
Gently brush the tops of the risen rolls with the egg wash. Be careful not to let the wash pool in the pan, as it can bake and stick.
Bake for 20-25 minutes, or until the tops are a deep, glorious golden brown and the internal temperature of a roll in the center reaches 190°F (88°C) on an instant-read thermometer.
If the tops are browning too quickly, you can tent the pan loosely with aluminum foil for the last 5-10 minutes of baking.
Step 8: Glaze and Cool
As soon as you remove the pan from the oven, if you are using the optional honey glaze, brush the warm rolls with the warmed honey. This will give them a beautiful, extra-glossy sheen and a touch more sweetness.
Let the rolls cool in the pan for about 10 minutes, then transfer them to a wire rack to cool slightly. They are incredible served warm.
Baker’s Tips for Success
Room Temperature Ingredients are Crucial: Cold eggs or milk can seize the butter and prevent the dough from rising properly. Take your eggs and milk out of the refrigerator at least an hour before you start.
Soft Butter is Key: Your butter should be the consistency of mayonnaise. If you try to incorporate cold or firm butter, it won’t emulsify into the dough properly.
Don’t Skip the Rest: Be patient during the butter-adding phase. It will look wrong, but trust the process.
Check Your Oven: Oven temperatures vary. Start checking for doneness at the 18-minute mark.
Storage and Freezing
Storage: Store leftover rolls in an airtight container or zip-top bag at room temperature for up to 3 days. To refresh them, warm them in a 300°F (150°C) oven for 5-7 minutes.
Freezing: Baked rolls freeze beautifully. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature and reheat as needed.
Make-Ahead Dough: After the first rise, you can punch the dough down, wrap it tightly in plastic wrap, and place it in the refrigerator for up to 24 hours. The next day, let it sit at room temperature for about 30 minutes to take the chill off before shaping and proceeding with the second rise.
Nutrition Information
Please note: The following nutritional information is an estimate and is provided for informational purposes only. It is calculated based on the ingredients listed and may vary depending on specific brands used, portion sizes, and any recipe modifications.
Serving Size: 1 roll (based on 15 servings)
Calories: 265
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 75mg
Sodium: 280mg
Total Carbohydrate: 31g
Dietary Fiber: 1g
Sugars: 6g
Protein: 6g