- 4 cups all purpose flour 600 g
- 1 packet instant yeast 2¼ tsp or 7 g
- ½ cup sugar 115 g
- 1 tsp koser salt 5 g
- 1 cup whole milk warm, 236 mL
- 3 tbsp unsalted butter melted, 42 g
- 3 large eggs room temp, 1 for egg wash
- breadcrumbs for topping
Make Dough + First Rise
In a mixing bowl, whisk together flour, instant yeast, salt, and sugar.
Adding a little at a time, add warm milk, melted butter, and 2 eggs. Once you've added them all, the dough will look lumpy and sticky.
Mix well with a baking spatula until you can knead it by hand. Knead for about 8 minutes until it's texture becomes uniform and forms a ball. Check for gluten activation using the window pane test or the poke test.
Place the dough in an oiled mixing bowl. Cover with a towel and place in a warm spot on the counter. Let it rise for at least an hour or until it has doubled in size.
Divide the Dough + Second Rise
Lightly punch excess air from the dough. Divide the dough into 12 portions. Roll each portion into balls.
Brush the tops with egg wash, then sprinkle or roll them in breadcrumbs.
Place the rolls on a lined baking sheet. Cover with a towel for 20 min or until they double in size.
Bake
Remove the towel. Bake at 375 °F (190° C) for 15-20 minutes, until the bread has golden brown tops.
Remove from oven and place on a cooling rack. Let it cool at least 5 min. Serve warm or let it cool completely before storing.
- If you're using an electric mixer with a dough hook attachment, cut the kneading time to about half.
- Check out The Kitchn's blog posts on the window pane test and the poke test.
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