| Level: | Advanced |
| Total: | 2 hr 34 min |
| Prep: | 40 min |
| Inactive: | 1 hr 37 min |
| Cook: | 17 min |
| Yield: | 12 rolls |
Ingredients
- Nonstick cooking spray
- 8 ounces warm whole milk (100 degrees F)
- 2 1/4 ounces sugar (about 1/3 cup)
- 1 tablespoon plus 1 teaspoon active dry yeast
- 15 ounces all-purpose flour, plus extra for kneading
- 2 egg yolks
- 2 1/2 teaspoons kosher salt
- 2 1/2 ounces unsalted butter, at room temperature
Instructions
- Spray a 12-cup muffin tin with nonstick spray and set aside.
- Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes.
- Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes.
- Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour.
- Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough.
- Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes.
- Preheat the oven to 400 degrees F.
- Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking.
- Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 224 |
| Total Fat | 7 g |
| Saturated Fat | 4 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 39 mg |
| Sodium | 164 mg |
Reviews
What the hell Alton? Why are you so smart man? These are a m a z i n g bro! I’ll make these for my fam for thanksgiving periodically now, I love these! Imma get fat cause all ur great recipes but who frickin cares
Family loves these and begs me to make every large holiday. I enjoy getting out my tape measure and ensuring I have the right length of strips. Use a sharp pizza cutter that helps to leave them stacked. Butter helps them stick together a lot. The hardest part for me is the final rise with the plastic wrap.
I followed this to the letter, even using my kitchen scale. While they were good when they turned out, they weren’t quite as pretty as they look in the pictures or the ones that come in the tube. I found that stacking the dough strips was difficult. When I would pick up a strip of dough to place on top the strip would stretch out and I had to crudely reshape. They also were a bit doughy. I know if I were to make them again I would roll them out on parchment, cut the parchment with the dough on top then stack by just peeling off the parchment paper. It would also prevent over flouring the cutting board and may help the denseness of the rolls. However, I’ll probably just go back to the tube……..sigh
I Made this rolls yesterday for thanksgiving dinner. It came very nice and very tasty. I followed the exact recipe and and came out perfect. Next time, I have to reduce the temperature on my oven or reduce the time. It came dark top of the roll. Thank you so much for sharing the receipe
This is a wonderful, versatile dough. I have made “foccia style” bread with it and it makes sensational sandwich rolls. You can make the butterfly rolls and many other shapes of rolls. So happy to have such an easy and tasty recipe!
These are incredible! I followed the recipe exactly and wouldn’t change a thing. They are so soft and warm and when you pull the layers apart the steamy yeast scent is drool worthy.
Anytime I have made any bread type of recipe that uses milk they come out doughy on the inside and hard as rocks on the outside. I follow the recipe to the letter even the temperature of the oven.
Made these this afternoon to test for Thanksgiving and they are delicious! At the end I brushed on a little more butter and sprinkled with Fleur De Sel as they came out of the oven! They are so adorable and definitely a type of roll that you never see baked at home anymore! Great Recipe!
Do you think this dough could be mixed in a bread machine on the dough setting?
The dough is wonderful, but I had the problem of all the pieces falling away from each other after turning them out of the pan so I ended up with many delicious little roll bits, good enough for me, but not really presentable. Maybe I used too much butter; I’m not sure