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Categories:Viewed: 44 - Published at: 9 years ago
Ingredients
- 1 cup Water (110 Degrees F.)
- 2 packages Yeast, 0.25 Ounce Packets (NOT Quick Rising Yeast)
- 4-1/4 cups Bread Flour, Plus More For Dusting Work Space
- 1 teaspoon Kosher Salt
- 1/2 cups Unsalted Butter, Melted And Slightly Cooled
- 1/2 cups Sugar
- 3 whole Eggs
Method
- In a large bowl add the water and sprinkle the yeast over the top. Let it stand for a few minutes so the yeast can proof.
- Combine 4-1/4 cups of bread flour with the teaspoon of kosher salt, and set aside.
- Into the yeast mixture add in the butter, sugar and eggs and stir.
- Gradually add in the flour mixture. Stir to combine and then form into a large ball. Cover with tea towel or plastic and stick in the fridge for 2 hours.
- Grease and line (with parchment paper) a 13x9 baking pan.
- Once the dough has risen, turn it out onto a lightly floured surface.
- Form the dough into a uniform log. Divide the log, lengthwise, in half. Cut each half into 12 equal pieces.
- Roll each piece of dough into a ball and place into the prepared pan. You should get six dough-balls going across the long side of the pan and 4 along the short side of the pan. Cover the pan and let the rolls rise for one more hour.
- Preheat your oven to 375 F. Bake the rolls in the oven for 15-20 minutes, rotating halfway through the baking time, until a deep golden brown.
