Baked by an Introvert
Ingredients 1 ⅔ cups (400 ml) whole milk ½ cup (113 g) unsalted butter, melted ¼ cup (50 g) granulated sugar 2 teaspoons salt 3 large eggs, Divided 4 ½ teaspoons active dry yeast, 2 envelopes 5 cups (650 g) bread flour
Boil the milk then remove from heat and let stand until a skin forms on the surface.
Transfer the warm milk to a stand mixer and whisk in melted butter, sugar, and salt. Once the mixture is warm to the touch, whisk in 2 eggs and the yeast.
Add the flour and knead until the dough pulls away from the sides of the bowl.
Transfer the dough to a lightly floured surface and knead by hand until very soft and but still moist. Transfer to a large, oiled bowl and cover with plastic wrap. Let rise for about an hour, until it has doubled in size.
Shape the dough into 20 balls and arrange the dough balls in a buttered baking pan.
Allow the rolls to rise until they've almost doubled in size. This should take 30 to 45 minutes. Then bake for 25 minutes until golden brown.
Enjoy warm with butter.