★Ingredients
1 cup warm milk
2 1/4 teaspoons active dry yeast
4 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon salt
3 large eggs
1/2 cup unsalted butter, softened
Egg wash (1 egg beaten with 1 tablespoon water)
Quick and crispy baked potatoes
A classic recipe for pie crust that reminds us of Grandma’s
★Instructions
In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until foamy.
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, and salt.
Add the yeast mixture and eggs to the flour mixture. Mix until a rough dough forms.
Add the softened butter, one tablespoon at a time, mixing well after each addition until the dough is smooth and elastic.
Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm place for about 1-2 hours, or until doubled in size.
Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a ball and place them on a baking sheet lined with parchment paper, leaving some space between each roll.
Cover the rolls loosely with plastic wrap or a kitchen towel and let them rise for another 30-45 minutes, or until they have doubled in size.
Preheat your oven to 375°F (190°C). Brush the rolls with the egg wash.
Bake the rolls for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
Remove the rolls from the oven and let them cool on a wire rack before serving.
Enjoy!