Ingredients:
For the Dough:
4 tablespoons of flour
1 packet of active dry yeast (about 2 ¼ teaspoons)
⅓ cup sugar
1 cup warm milk (110°F/45°C)
¼ cup melted butter
2 large eggs
2 cups pea-sized bread crumbs (optional)
For the Egg Wash:
1 egg
1 tablespoon water
Instructions:
Prepare the Dough:
Activate the Yeast:
In a small bowl, dissolve the yeast in the warm milk. Let it sit for about 5 minutes until it becomes foamy.
Mix the Ingredients:
In a large bowl, whisk together the flour, sugar, and a pinch of salt. Then add the melted butter and eggs, mixing until you get a smooth dough.
Knead the Dough:
On a floured surface, knead the dough for 8-10 minutes until it’s smooth and elastic.
First Rise:
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
Shape and Second Rise:
Punch Down the Dough:
Once the dough has risen, punch it down to release the air bubbles. Divide it into 12 equal portions and roll them into balls.
Second Rise:
Place the rolls on a greased baking sheet or in muffin tins. Cover with a towel and let them rise for another 30-45 minutes, or until they double in size.
Bake the Rolls:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Egg Wash:
In a small bowl, whisk together 1 egg and 1 tablespoon of water. Brush this mixture over the top of the rolls for a beautiful golden finish.
Bake:
Bake the rolls for 15-20 minutes or until they turn golden brown and sound hollow when tapped on the bottom.
Cool and Serve:
Cool the Rolls:
Transfer the rolls to a wire rack to cool before serving.
Enjoy your freshly baked rolls! Feel free to experiment with different flavors or leave a comment if you have any questions.