Prep 2 hrs 10 mins
Cook 2 hrs 35 mins
these seem long, but it is very precise and easy to follow.
- 8 ounces milk
- 2 ounces unsalted butter
- 2 tablespoons sugar
- 2 1⁄2 teaspoons dried yeast or 1⁄2 ounce fresh yeast
- 2 eggs
- 2 teaspoons salt
- 18 ounces white flour, more if needed
- For the glaze:- 1 egg yolk 1 Tbsp water Put the milk into a saucepan and bring just to the boil.
- Pour 4 Tbsp of the milk into a small bowl and let cool to lukewarm.
- Meanwhile cut the butter into pieces.
- Add the butter and sugar to the remaining milk in the pan, stirring occasionally, until butter is melted.
- Let cool to lukewarm.
- Sprinkle the yeast over the 4 Tbsp milk and let stand, stirring once, until dissolved, about 5 minutes.
- In a large bowl, beat eggs just until mixed.
- Add the cooled sweetened milk, salt and dissolved yeast. Stir in half of the flour and mix well with your hand.
- Add the remaining flour, 2 ozs at a time, mixing well after each additions.
- Keep adding flour until the dough pulls away from the sides of the bowl in a ball.
- It should be soft and slightly sticky.
- Turn the dough onto a floured work surface. Sprinkle the dough and your hands with flour, and begin to knead by holding the dough with one hand and pushing it away from you with the other.
- Continue to knead by peeling the dough away from the surface. Give the dough a quarter turn, and knead until it is very smooth, elastic and forms a ball, 5 - 7 minutes.
- If the dough sticks while kneading, flour the work surface. Wash the large bowl and brush it with melted butter.
- Put the kneaded dough in the bowl, and flip it so the surface is lightly buttered.
- Cover the bowl with a damp tea towel and let the dough rise in a warm place until doubled in bulk, about 1 - 1 1/2 hours.
- To Shape and Bake the Rolls:- Brush 2 baking sheets with melted butter.
- Turn the dough onto a lightly floured surface and knead with your hand just to knock out the air, 15 - 20 seconds.
- Cover the dough, and let it rest, about 5 minutes.
- Cut the dough in half.
- With your hands, roll 1 piece of the dough into a cylinder about 2 inches in diameter.
- Cut the cylinder into 8 equal pieces.
- Repeat to divide the remaining dough.
- To shape round rolls, cup a piece of dough under the palm of your hand, and roll the dough in a circular motion so it forms a smooth ball.
- Arrange 8 rolls on each baking sheet. Cover with a dry tea towel and let rise in a warm place until doubled in bulk, about 30 minutes.
- Heat the oven to 425 F.
- Make the glaze by beating the egg yolk with the water until frothy.
- Brush the rolls with glaze, then bake them in the oven until golden brown, 15 - 18 minutes.
- Turn the rolls over and tap the bottoms with your knuckles.
- They should sound hollow when tapped.
- ******** Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
These were really good, my whole family loved them. The only thing different I did was to use bread flour instead of plain white. These came out soo silky in texture. Thanks for posting.
I for some reason had trouble with these, they wouldn't rise properly and I had trouble with the dough. Im thinking that the mild wasn't warm enought for the yeast to propertly rise. I will have to try again but next time I may dissolve the yeast in the milk/sugar mixture and let it proof and see if that changes things. I make breads and rolls all the time. The color was beautiful the glaze made them very pretty, the cooking time was perfect and the fact that they didnt rise my rolls were a bit smaller which of course was ok for as large of a dinner as I made. Thanks for posting and I will try again with a few changes to see if that makes any diffrence
My bread loving family adored these rolls! My only change for next time is to make 16 rolls instead of 8, they were HUGE for dinner rolls! :) The leftover will be great for turkey sandwiches though. ;)