Ingredients
¼ cup (50g) granulated sugar
1 tsp salt
3 ½ cups (440g) all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
½ cup (120ml) warm milk (110°F/45°C)
3 large eggs, at room temperature
½ cup (115g) unsalted butter, softened
1 egg, beaten (for egg wash)
Optional: Sesame seeds or poppy seeds for topping
Instructions
Activate the Yeast:
In a small bowl, mix the warm milk with the yeast and a teaspoon of sugar. Allow it to sit for about 5-10 minutes until it becomes frothy.
Mix the Dough:
In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture and the eggs. Mix until a rough dough forms.
Incorporate the Butter:
Gradually add the softened butter, one tablespoon at a time, kneading the dough until the butter is fully incorporated. Continue kneading for about 10 minutes until the dough is smooth, elastic, and slightly sticky.
First Rise:
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
Shape the Rolls:
Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and shape each into a smooth ball. Place the rolls on a baking sheet lined with parchment paper, leaving space between them for rising.
Second Rise:
Cover the rolls loosely with a towel and let them rise again for about 1 hour, or until they have doubled in size.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Egg Wash and Toppings:
Brush the rolls with the beaten egg. For a little extra flavor and texture, you can sprinkle the tops with sesame seeds or poppy seeds.
Bake:
Bake the rolls for 15-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Enjoy.