Ingredients
1/3 cup (78ml) warm water, 110 – 115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp (68g) granulated sugar
1 1/3 cups (315ml) whole milk, warmed to 110 – 115 degrees
3/4 cup (170g) salted butter, softened, divided
1 large egg*, at room temperature
1 1/2 tsp salt
4 1/2 cups (22.5 oz) all-purpose flour* (scoop and level to measure)
Instructions
In bowl of an electric stand mixer whisk together warm water, yeast and and 1/4 tsp sugar. Let rest 5 – 10 minutes until mixture is foamy.
Fit mixer with whisk attachment. Add in 1/3 cup sugar, warm milk, 5 Tbsp butter, egg and salt to yeast mixture. Blend (butter will remain separated at this point and that’s fine).
Add in 2 cups flour and mix until well combined.
Switch mixer to a dough hook attachment. Add remaining 2 1/2 cups flour and mix until dough is nearly smooth and is elastic, about 4 – 5 minutes (dough should be slightly sticky).
Transfer dough to a greased, large mixing bowl and cover bowl with greased plastic wrap. Allow dough to rise in a warm place, free from draft, until double in volume, about 1 1/2 hours.
Punch dough down all over. Divide dough into two equal portions. Shape each portion into a ball.
Roll each dough ball out on a lightly floured surface into a large circle about 13 – 14 inches across (try to keep dough as much of an even thickness as possible).
Spread each circle of dough evenly with 2 Tbsp softened butter.
Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge.
Transfer rolls to a buttered 18 by 13-inch cookie sheet (the tip of the rolled wedge should be tucked on the bottom. Note that you can fit 3 rows of 8 rolls).
Cover rolls loosely with greased plastic wrap and let rise in a warm place until double in size, about 1 hour.
During the last 15 minutes of rising preheat oven to 375 degrees.
Remove plastic wrap and bake rolls in preheated oven for 15 – 19 minutes until golden brown.
Remove from oven and brush with remaining 3 Tbsp butter (preferably melted). Serve warm or allow to cool and store in an airtight container.
Notes
*To bring egg to room temperature quickly you can let rest in warm water 5 – 10 minutes.
*I found 4 1/2 cups to be perfect for me but if you live somewhere very dry or humid, or at a very high altitude you may want to reduce or increase measurement by a 1/4 of a cup, just note the dough should be fairly sticky. Don’t add too much flour or your roll will be heavy.
The dough should be sticking to the bottom of the mixing bowl near the end of mixing just not the sides. It should stick slightly to a clean fingertip then spring back slightly when pulled away. Not gummy and not dry.
Most of you will probably find 4 1/2 cups to work just right as well.
