How to Make the Recipe
Step 1: Activate the Yeast
In a bowl, combine the warm milk, active dry yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy.
Step 2: Make the Dough
Add the flour, salt, eggs, and softened butter to the yeast mixture. Stir everything together until a dough starts to form.
Step 3: Knead the Dough
Transfer the dough to a floured surface and knead it for about 10 minutes, until it becomes smooth and elastic.
Step 4: Let the Dough Rise
Place the dough in a greased bowl, cover it with a clean towel or plastic wrap, and let it rise for about 1 hour, or until it doubles in size.
Step 5: Shape the Rolls
Punch the dough down to release the air and divide it into 12 equal pieces. Roll each piece into a ball and place them on a baking sheet, leaving some space between each roll.
Step 6: Second Rise
Cover the rolls with a clean towel and let them rise for another 30 minutes, or until they puff up.
Step 7: Bake
Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until they are golden brown on top.
Step 8: Serve
Remove the rolls from the oven and let them cool slightly before serving. Enjoy them warm with butter or as part of a meal!
Tips for Making the Recipe
- Warm Milk: Ensure the milk is warm but not hot, as too much heat can kill the yeast. The milk should be around 110°F (43°C).
- Kneading: Knead the dough long enough to develop the gluten, which gives the rolls their light, airy texture.
- Don’t Overcrowd the Rolls: Leave some space between the rolls when placing them on the baking sheet so they can rise properly.
- Check for Doneness: The rolls should be golden brown on top when done. You can also tap the bottom of a roll—if it sounds hollow, it’s done.
- Use Fresh Yeast: Make sure your yeast is fresh and active to ensure the dough rises properly.
How to Serve
