These pillowy soft yeast rolls are tender and incredibly fluffy. We’ll show you step-by-step how to make this classic family favorite.
- 1/2 cup milk
- 1/4 cup granulated sugar
- 6 tablespoons salted butter divided
- 1 teaspoon salt
- 2 packages active dry yeast
- 2 large eggs at room temperature, lightly beaten
- 4 1/2 cups all-purpose flour sifted, divided, plus additional for kneading
- Place milk in small saucepan and bring just to a boil. Immediately remove from heat and stir in sugar, 4 tablespoons butter and salt. Let cool to lukewarm (no hotter than 115°F).
- Place yeast in measuring cup with 1/2 cup lukewarm water. Let sit, without stirring, for 5 minutes.
- Place yeast mixture in large bowl. Add milk mixture, eggs and 2 cups flour and mix well to combine. Add remaining flour in two additions, mixing with spoon until dough is proper consistency to finish mixing with hands. When dough begins to leave the side of the bowl, turn it out onto lightly floured surface.
- Knead dough by folding over toward you then pressing down away from you with heel of hands. Give dough quarter turn and repeat until it’s smooth, elastic and doesn’t stick to surface.
- Place dough in greased bowl, turning once to bring greased side up. Cover with damp cloth and let rise in warm, draft-free location until double in size, about 1 hour.
- Press 2 fingers into dough, which should leave indents when dough has doubled. Place fist in dough, pull edges into center and turn completely over in bowl. Let rise again until almost double in size, about 1 hour.
- Transfer dough to lightly floured surface. Cut dough into 20 equal pieces. Roll into balls and place in greased 9×13-inch baking dish. Cover and let rise again until double in size, about 30 minutes.
- Preheat oven to 375°F. Bake until golden brown, about 25-30 minutes. Melt remaining 2 tablespoons butter and brush tops of rolls. Happy eating, friends!
ORANGE & FIELD TIP: If you have a stand mixer, place the yeast mixture in the mixing bowl of your mixer. Then add milk mixture, eggs and 2 cups of the flour. Beat using a paddle attachment until mixed. Gradually add the remaining flour as the recipe states then knead the dough using a dough hook on low to medium speed for about 7-8 minutes. Continue on with the recipe above from there.