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Ingredients
    For the dough
  • 1 cup Whole milk 

  • 2 ¼ teaspoons(1 packet) Yeast, instant
  • ½ cup C&H® Granulated Sugar, Easy Baking Tub 
  • 2 Large Eggs 
  • ½ cup (1 stick) Butter, unsalted, softened, cut into 6 pieces
  • 1 ½ teaspoons Salt
  • 4 cups, plus more for dusting Bread flour
  • 3 tablespoons(for bowl and pans) Butter, unsalted, softened

  • For the egg wash
  • 1 Large Egg

  • 1 tablespoon Whole milk 

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Instructions
Prep Time: 3 1/2 hours / Bake Time: 25 minutes / Yields: 16 rolls
Step 1

To prepare the dough, in a small saucepan or a microwave-safe measuring cup, warm milk to about 110°F. Pour the warmed milk into a large mixing bowl of a stand mixer. Sprinkle the yeast over top of the warmed milk. Add sugar and let mixture sit for five minutes.

Step 2

To the mixing bowl, add the eggs, butter, salt, and 1 cup of the bread flour. With a paddle attachment, mix on low speed to combine. Increase the speed to medium and beat for 30 seconds. Remove the paddle and attach the dough hook. Add 2 cups of bread flour and while gradually increasing speed to medium, combine ingredients. Beat on medium speed until the dough comes together. If the dough appears to still be very wet, add the remaining cup of flour. Mix on medium speed. Not all of the flour may be needed. The dough should be soft and a little sticky. But the dough should still be able to knead with a little flour. Either on a work surface or in the mixing bowl with the dough hook, knead dough for five minutes. Using approximately 1 tablespoon of the butter, grease a large mixing bowl. Transfer the finished dough to the greased bowl. Cover bowl with plastic wrap or a clean towel. Place the bowl in a warm, draft-free area and let rise for approximately 1-2 hours to double in size. 

Step 3

Using the remaining 2 tablespoons of butter, grease both cake pans or the 9x13 baking pan. Set pans aside. To shape the rolls, remove the dough from the bowl and punch down to release the air. Transfer dough onto a lightly floured work surface. With a knife or a bench knife, cut the dough in half. Then cut each half into 8 pieces. With the palm of your hand move the piece of dough in a circular motion to help form the dough into a ball. Place the dough balls on the greased baking pan, seam side down. The balls should be placed 4x4 in each pan. Cover pans lightly with plastic wrap and set aside in a warm area to rise for 1 hour, or until puffy.

Step 4

Preheat oven to 350°F. Carefully remove the plastic wrap from the pans. In a small bowl, whisk together the egg and 1 tablespoon of milk until combined. Using a pastry brush, lightly brush the tops of the rolls with the egg wash. Place pans on the center rack in the oven and bake for approximately 25 minutes. Rotate the pans in the oven halfway through baking. The rolls will be a golden brown. Remove rolls from oven when baked and cool completely on a wire rack. 

Additional Tips

If using a 9x13 baking pan, evenly divide the 16 dough balls in the prepared pan. Any leftover rolls should be covered tightly and stored at room temperature for 2 days. 

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