These are the best dinner rolls you will ever bake. They are ginormous and fluffy, the best dinner rolls ever. You will start by scalding the milk, in a heavy bottom saucepan, add in milk over medium heat and stir until it comes to a simmer then take it off the heat and continues to stir while it cools down. Add warm water in a jar together with yeast and sugar, give it a stir then let it sit for ten minutes until nice and bubbly. Once the yeast is activated, you will start the process immediately.
Add the yeast mixture in a bowl of a stand mixer or a large bowl if you are making this by hand, to that add in sugar, melted butter, a pinch of salt, beaten eggs and the scalded milk that has cooled down. Mix those together for a minute then start adding in the flour a little at a time and mix it together until you get a smooth and sticky dough.
Smooth it out then place in a greased bowl and cover it then let the dough rise for 30 minutes to an hour and a half or until its doubled in size. Once the dough has proofed, divide teh dough into equal parts then roll each portion into a ball then place it in a baking sheet lined with a parchment paper or you can place it inside a large mini bread mould.
Once done, cover them with a damp towel and place them somewhere warm and let them rise for another hour. Bake in 375 degrees preheated oven for 20 minutes or until the top is golden brown. As soon as the come out of the oven, brush the top with butter and they are ready to serve. They are soft, doughy, pillowy and so good, serve with anything you want and enjoy them.
- ½ Cup (125ml) Whole Milk
- ¾ Cup (150 grams) Granulated Sugar
- 1 Teaspoon Salt
- 4 Tablespoons (56.8 grams) Butter, Melted
- ½ Cup Water, Temperature of 115 Degrees
- 2 Packages Active Dry Yeast
- 2 Large Eggs
- About 4 Cups (480 grams) All-Purpose Flour
- Additional Butter to Top
- In a small saucepan with a heavy bottom, scald milk by just bringing it to a boil while stirring constantly. Remove from heat once it starts to boil and continue to stir to slightly cool it down.
- In a small bowl, combine 2 teaspoons of the sugar, warm water (115 degrees), and yeast. Allow the yeast to proof about 5-10 minutes.
- In the bowl of a standing mixer add proofed yeast, remaining sugar, melted butter, salt, eggs, and the cooled milk. Mix until combined.
- Once combined, add flour in ½ cup increments mixing as you go.
- Keep adding flour until it becomes a ball and is elastic and slightly tacky. Continue kneading for about 5-8 minutes or until smooth.
- Place dough in an oiled bowl, cover, and allow to rise in a warm place until doubled in size. About 1 hour.
- Once doubled, punch the dough down to deflate it. Pinch off about 2 tablespoons of dough and form into a ball and place each roll onto a baking sheet lined with parchment paper making sure to not crowd them to close together.
- Cover prepared rolls and allow to rise again for an additional hour.
- Place rolls into a preheated 375-degree oven and bakes for about 20 minutes or until golden brown.
- Brush tops with melted butter when they come out of the oven and enjoy