Ingredients:
4 cups of All Purpose Flour
¼ oz Package of Rapid Rise Yeast
1/3 cup of Sugar
1 tsp of Kosher Salt
1 cup of Milk,
1/3 cup of Unsalted Butter, Softened
3 Egg Yolks (save whites for marshmallows or meringue)
1Tbsp of Unsalted Butter, melted for brushing on tops
1) In a small saucepan, add the milk and butter
and warm it just enough until the butter melts - 120 degrees - no hotter
2) In the bowl of a stand mixer with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.
3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.
4) Increase the speed to medium high and kneed the dough for about 5 to 7 minutes or till nice and smooth and pulls away from the sides of the bowl.
5) Lightly grease a bowl and set aside.
6) Once the dough is smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.
7) Place the dough onto your work surface, (flour if necessary) and deflate it. Cut the dough into 12 equal pieces.
8) Cover the dough pieces with a kitchen towel as you work with one piece at a time.
9) Lightly grease a 9X13” baking dish and set aside.
10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.
11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.
12) Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.
13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy!
2) In the bowl of a stand mixer with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.
3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.
4) Increase the speed to medium high and kneed the dough for about 5 to 7 minutes or till nice and smooth and pulls away from the sides of the bowl.
5) Lightly grease a bowl and set aside.
6) Once the dough is smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.
7) Place the dough onto your work surface, (flour if necessary) and deflate it. Cut the dough into 12 equal pieces.
8) Cover the dough pieces with a kitchen towel as you work with one piece at a time.
9) Lightly grease a 9X13” baking dish and set aside.
10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.
11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.
12) Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.
13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy!
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