Make-Ahead Soft Yeast Rolls

• Refrigerated

  • 1 Egg
  • 2 Eggs, large

• Baking & Spices

  • 4 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 1/4 tsp Kosher salt

• Dairy

  • 2/3 cup 2.6oz, 73gr unsalted butter, unsalted
  • 1 cup Whole milk

• Liquids

  • 2 tbsp Water

• Other

  • 1 package (0.25 oz or 2 1/2 tsp active dry (not instant or rapid rise

Found on bakerbettie.com

Ingredients

• 1 cup whole milk (lower fat milk can be substituted)
• 1 package (0.25 oz or 2 1/2 tsp) active dry (not instant or rapid rise)
• 1/4 cup granulated sugar
• 1/3 cup (5 1/2 TBSP, 2.6oz, 73gr) unsalted butter
• 2 large eggs, room temperature
• 1 1/4 tsp kosher salt
• 4 cups (17oz, 476gr) all-purpose flour
• 1 egg
• 2 TBSP water

Directions

• In a saucepan, heat the milk over medium heat until it just starts to barely bubble. Just under a simmer. Remove the milk from the heat, pour into a bowl, and let cool for 5 minutes.
• When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
• In a large bowl, stir together the sugar, butter, eggs, salt, and flour. Add the milk/yeast mixture and stir together until it forms a dough.
• On a lightly floured surface, knead the dough for about 5 minutes until its smooth and elastic. Alternatively, you can knead with a dough hook in a stand mixer.
• Place the dough in an oiled bowl, turn to coat, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• Deflate the dough by gently pushing your fist in the center and folding the sides over. On a clean un-floured surface, pat the dough out into a rectangle. Cut the dough into 12 equal pieces (or more if you want smaller rolls).
• Shape the pieces of dough into balls by pulling down on the sides and pinching the seal underneath. Grease a 9X13 pan, and space the shaped rolls our evenly in the pan.
• If prepping ahead: Lay plastic wrap directly on the rolls and refrigerate for up to 18 hours. Remove from the refrigerator an hour and a half before serving.
• Cover the rolls loosley with a towel and let rise for an hour or until doubled in size.
• Make the egg wash by whisking together the egg with the water. Brush the rolls with the egg wash.
• Bake in a 375F oven for 14-16 minutes.
• Serve hot.