Ingredients
Equipment
Method
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.
Notes
- 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.