Components:
4 teaspoons energetic dry yeast
½ cup heat water
2 cups milk, scalded and cooled to lukewarm
3 tablespoons melted butter
½ cup sugar
2 quarts all-purpose flour
2 eggs
2 teaspoons salt
Butter, melted (for brushing)
Instructions:
Activate the Yeast:
In a bowl, dissolve the yeast in heat water and let it sit for about 5 minutes till foamy.
Combine the Moist Components:
In a big mixing bowl, mix the lukewarm milk with the melted butter and sugar. Stir within the yeast combination.
Incorporate the Dry Components:
Beat the eggs into the combination, then progressively add the flour and salt. Combine till a dough begins to type. Knead by hand or with a dough hook for about 8-10 minutes, till the dough is gentle and elastic.
First Rise:
Switch the dough to a greased bowl, cowl it with a humid towel, and let it rise in a heat place for about 1 hour or till it doubles in measurement.
Form the Rolls:
Punch down the dough, flip it out onto a floured floor, and divide it into equal parts. Form every right into a ball and organize them on a greased baking sheet or pan.
Second Rise:
Cowl the formed rolls with a towel and allow them to rise once more for about 30-40 minutes till puffy.
Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 15-18 minutes or till golden brown on high.
End:
As quickly as they arrive out of the oven, brush the tops with melted butter for that excellent shiny end. Serve heat and revel in.
Prep Time: 20 minutes
Rising Time: 1 hour 40 minutes
Bake Time: 18 minutes
Complete Time: About 2 hours 20 minutes
Yields: About 24 rolls