Ingredients
• 4 cups all-purpose flour
• 2 eggs, room temperature
• 1 cup whole milk, warmed to 110°F / 43°C
• ¼ cup granulated sugar
• 2¼ tsp active dry yeast (1 packet)
• ½ cup unsalted butter, melted (plus extra for brushing)
• 1 tsp salt
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👩🍳 Instructions
1️⃣ Activate the yeast
• In a bowl, mix warm milk + sugar + yeast
• Let sit 5–10 minutes until foamy
(If it doesn’t foam, the yeast is inactive)
2️⃣ Mix wet ingredients
• Add eggs and melted butter to the yeast mixture
• Whisk until well combined
3️⃣ Add dry ingredients
• Stir in salt
• Gradually add flour, 1 cup at a time
• Mix until a soft dough forms
4️⃣ Knead
• Knead on a floured surface 8–10 minutes
• Dough should be soft, smooth, and slightly sticky
5️⃣ First rise
• Place dough in a greased bowl
• Cover and let rise 1–1½ hours, until doubled in size
6️⃣ Shape the rolls
• Punch down dough
• Divide into 16–20 equal balls
• Place in a greased baking dish
7️⃣ Second rise
• Cover and let rise 30–45 minutes until puffy
8️⃣ Bake
• Preheat oven to 375°F / 190°C
• Bake 18–22 minutes until golden brown
9️⃣ Butter & serve
• Brush hot rolls with melted butter
• Serve warm 😍
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💡 Tips for Extra Soft Rolls
• Don’t add too much flour
• Brush tops twice with butter (once hot, once warm)
• Cover with foil if browning too fast
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🧺 Storage
• Room temp: 2 days
• Fridge: 5 days
• Freezer: up to 2 months