| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 25 min |
| Yield: | about 24 rolls |
Ingredients
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 large eggs, lightly beaten
- 1 1/2 teaspoons salt
- 6 cups all-purpose flour
Instructions
- Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
- Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
- Preheat the oven 350 degrees F.
- Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 187 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 5 g |
| Cholesterol | 35 mg |
| Sodium | 158 mg |
Reviews
I’ve been using this recipe for a couple of years now. I find it to be fairly east and very tasty. I make them ahead of time, then partake them at 400 degrees for about 7 minutes, just until they’re set. I then let the cool, and freeze them. I can use as few or as many as needed. I simply take out what’s needed and bake at 375 for about 15 minutes or until golden. For freezing, I used The Pioneer Woman’s method(giving credit where credit is due. Her recipe was similar to Bobby Flay’s, but made much more.
There are a few things I do differently than the instructions. Rather than heating the milk and adding the butter to it, I melt the butter in the saucepan and add the sugar, then turn off the heat and stir in the milk (still cold). The still hot pan and the butter warm the milk up enough that it’s in the sweet spot for yeast breads (100-110°F). I make sure to check the temperature of the milk mixture and the water for proofing the yeast using a kitchen/meat thermometer before adding my yeast to proof.
For those of you who had issues with them not rising, make sure you’re not adding the yeast to water or milk that’s too hot – it will kill it and leave you with a lump of dead, chewy dough.
I also end up adding a lot more flour (the exact amount depends on the humidity, so I go by feel – wants to stick to your hands a little, but stays on the ball when you pull your hands back). I usually end up using 7-9 cups of flour by the time I’m done kneading. I do use my kitchenaid mixer to make the initial dough ball (use the dough hook), but I’ve made this recipe successfully with cheap beaters and a wooden spoon, too. If you aren’t using a stand mixer, definitely make sure you knead it for the full five minutes (and maybe then some).
If you’re having trouble with rising, make sure you’re letting it rise in a covered bowl (I usually cover the bowl with a damp dishtowel, but I’ve used Saran wrap, too, especially if it’s rising outside of the oven). I’ve let it rise on the counter in a warm kitchen, on a heating pad (with a dishtowel buffer between the bowl and the pad) on a cold counter, in an oven that was set to warm (and then turned off before I put the bowl in), and in a “cold” oven with a bowl of boiling hot water below it to give off moist heat. It usually takes me 90 minutes or so for the first rise, and 45 to an hour for the second, but ymmv.
If you want to make these ahead (like the night before), roll them into the balls and put them in the pan, then cover and refrigerate (or freeze if it’s going to be a while). In the morning, pull them out and give them time to rise (give extra time because the dough is cold). Once they’ve risen again, they’re ready to bake. As soon as I pull them out of the hot oven, I grab a cold stick of salted butter and rub it over the tops of the rolls, letting it melt down into the crevices where the rolls touch.
I’ve been making these for years, and the leftover rolls (if there are any) always get gobbled up long before I have to toss them out – they’re that good. Happy baking!