Ingredients
- ½ cup butter 227g, melted (1 cup)
- 2 Tbsp 45g yeast (1/8 cup, 2 Tbsp) (¼ cup)
- 1 cup milk 2 cup
- ½ cup sugar ~200g sugar (1 cup)
- ½ Tbsp salt 1 Tbsp
- 2 eggs
- 5 cups bread flour divided (10 cups)
top;
- Olive oil
- Flaky salt
Instructions
- Recipe makes 20 4 oz. rolls but can be easily halved.
- **transparency note: I did not develop this recipe. The baker before me used these measurements for many years and I am unsure if he developed this himself, or found it somewhere. The recipe I reference is hand written by him.
- Melt ½ cup butter and set aside.
- Heat the milk in a saucepan over medium heat. When it reaches 105°F - 110°F, remove ¼ cup to a bowl or measuring cup. Meanwhile, add 2 Tbsp yeast (mine goes in directly from the freezer) to the 110°F milk and allow to bloom
- Leave the remaining milk on the stovetop and add ½ cup of sugar, stirring occasionally until melted. Remove from the heat and allow to cool
- In the bowl of a kitchen-aid mixer, add 2½ cups of bread flour (approx. half of the 5 cups flour) and ½ Tbsp salt. Add in cooled melted butter, and 2 eggs and mix with a dough hook a few times around (enough to evenly distribute the salt).
- Make sure the sugar milk from the stove has cooled to 110°F before adding to the yeasty milk, then recombine and add to the stand mixer.
- Knead the dough on low and slowly add more flour ½ cup at a time. The dough is done kneading when it is not sticking to the sides of the bowl and feels tacky but not sticky. The texture is more important than the amount of flour used!
- Spray the bowl with grease then cover with plastic wrap and proof until doubled in size. (~3 hours, in the oven with light in winter)
- *proofing in the oven with the light on or on top of the refrigerator are good spots. If you are in a rush you can run a hot water bath in the sink and set the bowl in it ( be careful to not get water inside the bowl).
- Once doubled, punch down the dough and turn out onto a slightly floured (or greased) surface. Use a bench scraper to section off 1 ounce balls of dough, then round each ball by rolling them between your palm and the counter. Add 4 balls to a greased 4 ounce ramekin, or muffin tin.
- You may also choose to do only 2 balls per regular size muffin tin for smaller rolls. (My mom calls these butt rolls).
- Brush olive oil and add a sprinkle of salt on top.
- Proof again until doubled in size, then bake at 350 F
- (176 C) for 12-15 minutes. The rolls should be brown on top.
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