These airy, slightly sweet rolls are perfect with any meal, accompanying breakfast, to embrace your favorite sandwich or accompany your favorite soup. Depending on the weather, the time for dough to rise may vary. Chose a warm area of your kitchen and it will speed up the process. It’s worth the wait!
- 1 1/2 cups whole milk
- 1 stick unsalted butter, plus about 3 tablespoons more for baking
- 1/2 cup sugar, plus 2 teaspoons
- 1 1/2 packages active dry yeast
- 1/4 cup warm water
- 1 1/2 teaspoons kosher salt
- 41/2 -5 cups bread flour (I love Bobs Red Mill)
- Black lava salt for sprinkling, or flaky salt
Place milk and stick of butter in a small saucepan and bring to a simmer on low. Remove from the heat, add sugar, whisk to combine and let cool. Dissolve yeast in warm water with 2 teaspoons of sugar and let sit until foamy (about 10 minutes). Combine milk mixture, eggs, yeast, salt, and a cup of flour in a mixer with the dough hook and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms. Dough should cling slightly to dough hook as well as sides of the mixing bowl.
Butter a large bowl with butter. Transfer dough into bowl after forming into a large ball. Dampen a clean dish towel with water and cover bowl. Allow dough to rise for 2- 2 1/2 hours (or until approximately doubled in size).
Remove dough from the bowl and punch down the dough. Divide dough into 16 equal portions. Line a large baking sheet with parchment paper. Shape divided dough into oblong shapes, cover again and let rise until doubled (30 minutes to an hour).
Preheat oven to 350. Brush the rolls with melted butter. Bake for about 15-18 minutes or until golden brown. Remove from the oven and brush with additional melted butter and sprinkle with salt. Serve warm and enjoy!