Soft and Buttery Homemade Rolls
Twenty four soft yeast rolls made with milk, eggs, and oil, brushed with an egg wash before baking and with melted butter after.
Equipment
- Large mixing bowl
- Two 9x13 baking pans
- Pastry brush
- Kitchen scale
Ingredients
Main Ingredients
- 4 cup all purpose flour plus extra for dusting
- 2 ¼ tsp active dry yeast about 1 packet
- 3 tbsp granulated sugar
- 1 ¼ cup warm milk 105 to 110 degrees F
- ¼ cup olive oil or avocado oil
- 2 large eggs
- 1 ½ tsp kosher salt
- 1 large egg white for the egg wash
- 2 tbsp water for the egg wash
- 2 tbsp unsalted butter melted, for brushing
Instructions
Cooking
- Proof the yeast. Stir the yeast and sugar into the warm milk and wait 5 minutes until foamy.
- Make the dough. Add the oil, salt, eggs, and flour gradually, then knead for 5 to 7 minutes until smooth.
- Rise and shape. Let the dough double in about 1 hour, then divide into 24 balls and place 12 in each pan.
- Rest and wash. Rest 30 minutes, then brush with the egg white and water mixture.
- Bake and finish. Bake in an oven set to 350 degrees F for 20 to 25 minutes until golden, then brush with the melted butter.
Notes
Substitutions: Use bread flour for a chewier roll, or swap milk for unsweetened almond milk.
Tips: Keep the dough slightly tacky and use a scale to divide it evenly.
Storage: Keep at room temperature for up to 3 days or freeze for up to 3 months. Do not taste the raw dough.