Cuisine American, Canadian, European, French, Italian
Servings 16Rolls
Calories 142kcal
Ingredients
1 cupmilk40°C-50°C
2¼teaspoonActive Dry Yeast(1 packet)
¼cupwhite sugar
¼cupbutter or margarineroom temperature, cut into small ½" pieces
1largeeggroom temperature
2 teaspoonsalttable
3cupsall purpose flour
Instructions
Combine milk, yeast and sugar in the bowl of a stand mixer. Let stand for 5 minutes or until the yeast has foamed up. Add in your butter and eggs, stirring until combined
Add in the salt followed by the flour one cup at a time. Your dough should pull away from the sides of the bowl each rotation of your dough hook, if it doesn't than you need to add more flour until you have achieved this.
Once dough is pulling away let the dough hook knead the dough for about 5 minutes. Be sure to keep your mixer on its slowest speed setting so that you don't over work your poor mixer! You can also knead your dough on a floured countertop if you're into that kind of thing.
Once dough has passed the window pane test, oil the bowl and cover it. Let the dough rise until its double in size. This can take anywhere from 1.5-2 hours so its a good time to watch Titanic or something.
Once the dough has risen enough you can divide and shape the buns. There are two ways to do this which I detail above in the body of this post. This recipe makes 16 buns in a 9x13" pan or 18 buns in two 9" round pans. Place shaped buns in greased pans.
Cover and let buns rise again, about 1 hour
In a preheated 350° oven, bake for 20-22mins. Buns will be golden brown on the top and have an internal temperature of 190° F when baked completely.
Once baked, remove from pan to a wire rack to cool completely. Store in a plastic bag in the freezer until ready to eat so that you don't eat the whole batch with butter and jam on the same day you baked them.