Ingredients:
1 cup warm milk (110°F/43°C)
1/4 cup granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
4 cups all-purpose flour
1 teaspoon salt
3 large eggs
1/2 cup unsalted butter, softened
Additional butter for brushing (optional)
Instructions:
Activate Yeast:
In a small bowl, combine warm milk and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the milk mixture, give it a gentle stir, and let it sit for about 5-10 minutes until frothy.
Prepare Dough:
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the activated yeast mixture, eggs, and softened butter.
Knead Dough:
Mix the ingredients until a rough dough forms. Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
First Rise:
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for 1-1.5 hours, or until it doubles in size.
Shape Rolls:
Punch down the risen dough and divide it into 12 equal portions. Shape each portion into a ball and place them in a greased 9×13-inch baking dish, leaving a little space between each roll.
Second Rise:
Cover the baking dish with a kitchen towel and let the rolls rise for another 1 hour, or until they are puffy and have doubled in size.
Continued on next page (page 2)
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