Buttery Egg Bread Rolls Recipe

Ingredients

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1/4 cup warm water (115 degrees)
2 packets (1/4 ounce each) active dry yeast
1 1/2 cups whole milk (warmed to 115 degrees)
1/2 cup unsalted butter, melted (or Crisco shortening)

1/4 cup granulated sugar
2 1/4 teaspoons salt
3 large eggs
6 to 6 1/2 cups all-purpose flour (plus more for work surface)

Nutritional

Serving Size: 1 (50.7 g)
Calories 140.2
Total Fat - 4.3 g
Saturated Fat - 2.4 g
Cholesterol - 30.3 mg
Sodium - 196.2 mg
Total Carbohydrate - 21.4 g
Dietary Fiber - 0.7 g
Sugars - 2.4 g
Protein - 3.7 g
Calcium - 22.1 mg
Iron - 0.4 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Place water in a small bowl; sprinkle with yeast, and let stand until foamy, about 8-10 minutes.

Step 2

In a large bowl, whisk together milk, butter, sugar, salt, and 2 eggs, then whisk in yeast mixture.

Step 3

Using a wooden spoon, stir in 6 cups flour one cup at a time, until you have a soft, shaggy dough (if necessary, add up to 1/2 cup more flour).

Step 4

Turn dough out onto a floured work surface; knead until smooth and elastic, 5 to 10 minutes.

Step 5

Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 1/4 hours.

Step 6

Butter two 13x9-inch baking pans.

Step 7

Divide dough in half.

Step 8

Roll each half into a 15-inch rope; cut each rope into 15 (1-inch pieces).

Step 9

Press each piece into a disk, then shape into a ball.

Step 10

Arrange dough balls in prepared pans.

Step 11

TO MAKE AHEAD: Wrap pans well, and freeze, up to 2 months.) Cover pans loosely with plastic; let stand in a warm spot until rolls have doubled in size, about 1 1/4 hours (2 hours more if frozen).