Directions
- 1Whisk together yeast and 3/4 cup of the warm milk in the bowl of a stand mixer; let stand until foamy.
- 2Add flour, butter, sugar, eggs, salt, and remaining 1 1/4 cups warm milk. Beat on low speed with paddle attachment until just combined and a sticky dough forms.
- 3Remove paddle attachment and attach dough hook; knead on medium speed until dough is smooth, elastic, and beginning to pull away from sides of bowl.
- 4If necessary, add 1 tablespoon of additional flour at time, but not exceeding 1/4 cup total.
- 5Transfer dough to a large bowl lightly greased with cooking spray, turning dough to coat top.
- 6Cover and let rise in a warm place (75°F to 80°F) until doubled in size.
- 7Preheat oven to 400°F. Coat 2 (8-inch) square baking dishes with cooking spray.
- 8Punch down dough and turn out onto a clean work surface. Divide dough into 18 even portions (about 3 ounces each).
- 9Working with 1 dough portion at a time, cup dough with palm and roll against counter into a smooth, tight ball. Repeat with remaining dough portions.
- 10Arrange dough balls evenly between prepared baking dishes; cover and let rise in a warm place (75°F to 80°F) until dough is almost doubled in size.
- 11Bake in preheated oven until tops are deeply browned and a thermometer inserted into center of rolls registers between 180°F and 190°F.
- 12Remove from oven and brush tops with additional butter; let stand about 10 minutes before serving.
Ingredients
- 2 1/4-oz. envelopes active dry yeast
- 2 cups warm whole milk, divided (about 110°F)
- 6.5 cups bread flour, plus more as needed
- 0.5 cup unsalted butter, melted, plus more for brushing
- 6 Tbsp. granulated sugar
- 3 large eggs, at room temperature
- 1 Tbsp. kosher salt
- Cooking spray
Equipment
stand mixerpaddle attachmentdough hooklarge bowl2 (8-inch) square baking dishesthermometer
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