Ingredients
Equipment
Method
- Warm the milk to 110°F. Add to a large mixing bowl with yeast and a pinch of sugar. Let sit 5 minutes until foamy.
- Add remaining sugar, melted butter, salt, and eggs. Whisk until smooth and well combined.
- Add flour gradually, one cup at a time, stirring until a soft, slightly sticky dough forms and pulls from the sides of the bowl.
- Knead on a lightly floured surface for 5–7 minutes (or 4–5 minutes in a stand mixer) until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours or until doubled in size.
- Punch down dough and divide into 15–20 equal pieces. Roll each into a smooth ball.
- Place rolls in a greased 9×13-inch pan. Cover and let rise 30–45 minutes until puffy.
- Preheat oven to 375°F. Brush rolls with melted butter and bake 15–18 minutes, until golden brown.
- Brush hot rolls with more melted butter before serving.
Notes
For the fluffiest rolls, avoid adding too much flour—this dough should feel soft and slightly sticky. Use a thermometer to ensure your milk is at 110°F to activate (not kill!) your yeast.
