These rolls are so smooth and tender and a little sweet and are great for every occasion for which you want some very tasty rolls of yeast. In a wide bowl which is soft enough to quickly stir along with the ingredients, you can begin with butter. The butter will really help tenderize the yeast rolls in this recipe. Apply the butter and one teaspoon of salt to the granulated sugar and then mix it together until it is well mixed. Add two room temperature eggs and these eggs would always add a lot of tenderness and a little bit of chewy to the dinner rolls.
When you make yeast dough, you ought to be really vigilant about the temperature of the milk because you blend the eggs very well with the butter mixture, so add whole milk that is slightly warmed. Yeat also needs a warm temperature of around 110 degrees Fahrenheit, which is a great temperature to enable the yeast. If you go for the liquid a little too hot, you’re going to kill the yeast, so you just have to be careful.
Mix the milk into the mixture and then add the flour into the mixture in batches and you will still need about two teaspoons of dried yeast in the cup, as certain recipes ask you to, you don’t even have to hydrate the yeast. Stir all together until it begins to shape your dough. You can transform the dough onto a work surface and start kneading it by hand, but you can probably do this if you have a stand mixer.
Take the end that is the farthest away from you and fold it in half if you knead by hand, then use the heel of your hands to rock it away from you and begin the folding process in half and knead it until you have a really smooth elastic dough. Place the dough in an oiled tub, cover it with a wrap of plastic and let it rise until it is about twice the size, which takes about an hour.
Place the dough on a lightly floured surface and split the dough into parts of the roll until it has risen. Take and roll each piece of the cut dough into a ball, then cover it and let it rise for the second time. Here you have two choices, you can let them rise at room temperature then bake them after rising or you can place them overnight in your refrigerator and let them rise overnight slowly.
When the rolls have stopped rising and are soft and puffy, clean them with an egg wash and then bake them in a preheated oven of 375 until they are golden brown. Serve them with whatever meal they choose.
Components;
Unsalted butter, 6 tbsp (85 gr), room temperature
Granulated sugar for 1/4 cup (50 gr)
1 teaspoon of kosher salt
2 big eggs, temperature in the room
1 cup (237 ml) of whole milk, mildly hot (approximately 110 F, 43 C)
4-5 cups (480-600 gr) all-purpose unbleached flour
1 box (7 gr, 2 1/4 tsp) of active dry or quick-rise yeast yeast
The instructions;
Stir the butter, granulated sugar , and salt in a large mixing bowl until well mixed.
Add the eggs and whisk until they are mixed into the mixture. At this stage, the mixture would look curdled.
Lightly heating up the milk. Usually, I steam it in the microwave for about 30 seconds. It should be barely warm and not sticky to the touch.
When added, stir the milk into the mixture.
In the dish, add 4 cups of flour and the yeast packet and stir to mix. If required, save the 5th cup of flour to add when kneading the dough.
On a finely floured work surface, turn the dough over and knead it by hand for approximately 10 minutes, until smooth and elastic. Alternatively, you should knead it at medium-high speed for around 8 minutes in a stand mixer with your dough hook.
Send the dough to a mixing tub, and cover it with plastic wrap.
The dough needs to rise (ferment) until about double in size at this stage. You can do this at room temperature, and if you have used rapid rise yeast, it will take about 45 minutes or about 90 minutes if you have used active dry yeast. You should refrigerate the dough directly after kneading it and allow it to slowly rise for 12-24 hours in the refrigerator if you want to shape the rolls the next day.
Push softly down the center of the dough after the dough has risen, to push all the gas out of it. Turn it out and uniformly split it into 12 or 16 parts on a finely floured work surface.
Shape the rolls into a smooth piece of ball dough and put the rounded rolls on a sheet pan lined with parchment or in a baking dish of 9 “x 13” (23 x 33 cm). In plastic tape, protect the rolls.
It is necessary to raise the rolls a second time (proof) until they are around double in size. To bake them the same day, you can test them at room temperature, or you can evidence them overnight in the refrigerator.
If you use rapid rise yeast, the rolls will take about 45 minutes at room temperature and will take about 75-90 minutes if you use active dry yeast.
Preheat the oven to 375 F (190 C), then wash the rolls with an egg wash (1 egg whisked with 1 tbsp of water) to give them a cool glow after they have been cooked.
Bake the rolls in the oven on the middle rack until golden brown, about 15-20 minutes.
Using melted butter to clean the baked rolls and sprinkle with some flaky salt if desired.
