Step 1: Activate the Yeast
In a bowl or stand mixer, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. This shows your yeast is alive and ready.
Step 2: Mix the Dough
Add eggs, salt, and melted butter to the yeast mixture. Mix briefly. Then slowly add flour, 1 cup at a time, until a soft dough forms. Knead for 5–7 minutes (stand mixer with dough hook or by hand) until dough is smooth and elastic.
Tip:Â Dough should be slightly tacky but not sticky.
Step 3: First Rise
Place the dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place until doubled—about 1 to 1½ hours.
Step 4: Shape the Rolls
Punch down the dough and roll it out on a lightly floured surface to about ½ inch thick. Cut into rectangles (roughly 2×4 inches), brush lightly with melted butter, then fold each piece in half and place on a buttered baking dish or sheet.
Step 5: Second Rise
Cover shaped rolls and let rise for another 30–45 minutes until puffy.
Step 6: Bake
Preheat oven to 350°F (175°C). Bake rolls for 15–18 minutes, or until lightly golden on top.
Step 7: Brush and Serve
Remove from oven and immediately brush with melted butter. Serve warm and watch them vanish.
Make-Ahead & Storage Tips
- Make-Ahead Dough: Prepare dough, let it rise once, then refrigerate overnight. Bring to room temp before shaping.
- Freezer Friendly: Freeze shaped rolls before second rise. Thaw and rise before baking.
- Leftovers: Store in airtight container up to 3 days or freeze for up to 1 month. Reheat gently.