Ingredients:

  • 1 cup Whole Milk (warmed to 105–115°F)
  • 2 1/4 teaspoons Active Dry Yeast
  • 1/4 cup Granulated Sugar plus a pinch
  • 1/4 cup Unsalted Butter, melted and cooled
  • 2 Large Eggs, room temperature
  • 3 1/2 to 4 cups All-Purpose Flour
  • 1 1/2 teaspoons Fine Sea Salt
  • 1 Large Egg Yolk, lightly beaten with 1 tsp water (for egg wash)
  • 2 tablespoons Unsalted Butter, melted (for brushing after baking)

Instructions:

  1. Activate the Yeast: Warm the milk. Whisk the yeast and a pinch of sugar into the warm milk. Let stand until foamy (about 5-10 minutes).
  2. Mix Wet Ingredients: In a stand mixer bowl, combine the foamy yeast mixture, melted butter, and room-temperature eggs. Whisk gently.
  3. Combine Dry Ingredients: In a separate bowl, whisk together 3 1/2 cups of flour and the salt.
  4. Form the Dough: Gradually add the dry mixture to the wet ingredients. Mix on low speed until a shaggy dough forms.
  5. Knead: Increase mixer speed to medium-low and knead for 6–8 minutes. Add remaining flour only if necessary (1 tbsp at a time) until the dough cleans the sides of the bowl but remains slightly tacky.
  6. First Rise (Bulk Fermentation): Place dough in a lightly oiled bowl, turning to coat. Cover tightly and let rise in a warm spot until doubled in size (1 to 1.5 hours).
  7. Shape the Rolls: Gently deflate the dough. Divide evenly into 12 portions and shape each piece into a tight ball.
  8. Second Rise (Proofing): Arrange the dough balls closely together in a greased 9x13 pan. Cover loosely and let rise again until puffy (30–45 minutes). Preheat oven to 375°F (190°C) during the last 15 minutes.
  9. Bake: Brush the tops gently with the egg wash. Bake for 15–18 minutes, rotating halfway, until deeply golden brown.
  10. Finish: Immediately brush the hot tops liberally with the 2 tablespoons of melted butter for maximum softness. Serve warm.