Yield: 30-40 Rolls
- 1 packet (2 1/4 teaspoons or .25 ounce/7g) of Active Dry Yeast
- 1/2 cup (125 ml) luke warm Water
- 1/2 cup (1 stick or 4 ounces/115g) Unsalted Butter
- 3/4 cup (175 ml) Whole Milk
- 1/2 cup (3.5 ounces/100g) Granulated Sugar
- 3/4 tsp Salt
- 3 Large Eggs
- 3 1/2 – 4 cups (22.4 ounces/640g) Bread Flour OR (20 ounces/580g) All Purpose Flour
- Combine the warm water (105°-115°F / 41°-46°C) and Yeast. Set aside.
- Combine the Butter and Milk in a saucepan over medium heat. Stir until the butter has melted and remove from heat and allow to cool to lukewarm.
- Combine the milk and butter mixture with sugar, salt and eggs in the bowl of a mixer using the dough hook on medium speed until fully combined.
- Add the flour 1 cup at a time, the dough will be sticky.
- Place the dough in a lightly greased bowl and cover with plastic wrap. Let dough rise for 5 to 6 hours, or until doubled in size. Punch down the dough, using a third of the dough at a time roll out flat on a floured surface, brush lightly with melted butter. Using a pizza cutter cut into desired size. Shape the rolls, brush the tops lightly with melted butter, and let rise another 1-2 hours (until rolls risen about 1 1/2 times their original size) on a greased or parchment-lined baking sheet.
- Bake at 375°F (190°C) for 12-17 minutes.