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Ingredients
- 1/2 cups water
- 2 tbsp active dry yeast
- 2 tsp sugar
- 2 cups milk
- 2/3 cup sugar
- 2 tsp salt
- 1/4 cup butter, room temperature
- 1 egg
- 4-5 cups flour
- 4 tbsp butter (for greasing the bowl and baking pan)
- 2 tbsp butter, melted (for brushing the top)
Ingredients
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Instructions
- In a microwavable mug, heat up the water for 20-25 seconds until lukewarm.
- Add yeast and 2 tsp sugar and stir. Set a timer for 5 minutes. This is the time it takes for the yeast to grow. Watch so that it will not overflow. This is the yeast mixture.
- In a glass measuring cup, microwave the the milk for 1 minutes until warm.
- In a stand mixer, mix together the 2/3 cup sugar, salt, butter and 2 cups of the flour. Stir this with a wooden spoon.
- Add the warm milk, yeast mixture and 1 egg. Mix well and rest 5 minutes.
- Put on the dough hook attachment. While the mixer is on low, add 2-3 cups (up to 3 1/2 cups) of flour, 1 cup at a time. Mix the dough every time you add flour. Knead again for 5-6 minutes.
- Grease a large bowl with butter. Scrape the dough and pour it unto the bowl. Turn the dough so that all is covered with butter.
- Cover with tea towel. Let rise for about 1 hour. Grease 2 9x13 pan with butter.
- Punch down the dough. Divide into 24 equal pieces and shape into balls. Divide the rolls into the 2 pans. There should be 1 cm space between rolls for it to rise.
- Cover with tea towel. Let rise for about 45 minutes until doubled in size. Preheat oven to 375 degrees F.
- Bake for 12-15 minutes until golden brown. Remove from oven and brush the melted butter.
Recipe Notes
Adapted from : The Food Charlatan
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