Make-Ahead Soft Yeast Rolls
Serves: 12 Rolls
Ingredients
For the Rolls
• 1 cup milk
• 1 package (or 2 1/2 tsp) active dry (not instant or rapid rise)
• 1/4 cup granulated sugar
• 1/3 cup (5 1/2 TBSP) unsalted butter
• 2 large eggs, room temperature
• 1 1/4 tsp. salt
• 4 cups all-purpose flour
For the Egg Wash
• 1 egg
• 2 TBSP water
Instructions
1 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.
2 When the milk is cooled to warm, add the yeast to the milk and stir together. Let sit for 5 minutes to proof.
3 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.
4 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.
5 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.
6 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).
7 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.
8 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.
9 Cover the rolls loosely with a towel and let rise for an hour or until doubled in size.
10 Make the egg wash by whisking together the egg with the water. Brush the rolls with the egg wash.
11 Bake in a 375F oven for 14-16 minutes. Serve hot.