This batch yields 12 rolls.

240g tepid milk (too warm will kill the yeast)

16g active dry yeast

100g eggs (2 eggs)

500g All-purpose flour

60g granulated sugar

4g salt

120g softened butter

1 extra egg for egg washing

Instructions:

In a stand mixer bowl, whisk the yeast and warm milk.
Add the eggs, flour, salt, and sugar. Mix on low for 1 minute.
With the mixer still on low, add the softened butter in 4-5 chunks.
Mix on medium-low for 8 minutes.
Scrape down the sides of the bowl and mix on medium-high for 2 minutes.
Scrape down the sides of the bowl and cover with a towel or cling wrap. Set aside for 1 hour. I usually place the bowl in a cool oven if my kitchen is on the cooler side. The colder your kitchen, the longer it will take to proof.
Once the dough has doubled in size, punch it down and transfer to a lightly floured surface.
Divide the dough into 12 pieces (86 grams per roll).
Pre-shape each roll by stretching the dough and folding it into the center, 4-5 times per roll. (See photos included!)
Let each pre-shaped roll rest on the counter under a towel for 15 minutes.
Final shaping: roll each dough piece on the counter between your hand and the counter until smooth.
Place all 12 rolls in a 9×13 baking tray, lined with parchment.
Cover the pan with a towel or cling wrap and set aside to proof for 30-45 minutes.
Pre-heat the oven to 335F.
Once proofed, the rolls will be touching each other in the pan. Lightly egg wash and bake 335F for 28 minutes. Bake until a dark, golden color.