Ingredients:
3 1/2 cups (440 g) all-purpose flour
1/4 cup (50 g) granulated sugar
2 1/4 tsp (1 packet or 7 g) instant yeast
1 tsp salt
4 large eggs (room temperature)
1/2 cup (120 ml) whole milk (lukewarm, about 100°F/38°C)
1 tsp vanilla extract (optional, for flavor)
10 tbsp (140 g) unsalted butter (softened, cut into pieces)
1 egg (for egg wash)
Optional: coarse sugar or pearl sugar for topping
Instructions:
1. Mix Dry Ingredients
In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Stir to blend.
2. Add Wet Ingredients
Add the eggs, lukewarm milk, and vanilla (if using). Mix on medium speed with a dough hook until the dough begins to come together (about 2–3 minutes).
3. Incorporate Butter
Gradually add the softened butter, one tablespoon at a time, allowing each piece to fully mix in before adding the next. This should take about 5–7 minutes. Scrape down the bowl if needed. Continue kneading for another 8–10 minutes, or until the dough is smooth, elastic, and slightly tacky.
4. First Rise
Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a warm place until doubled in size (1.5 to 2 hours).
5. Chill (Optional but Recommended)
For easier shaping and deeper flavor, refrigerate the dough for 1–12 hours (or overnight). It will firm up and be less sticky.
6. Shape the Rolls
Divide the dough into 12 equal pieces. Shape into balls and place them on a parchment-lined baking tray or into a buttered muffin tin (if you want them to rise taller). Leave space between them if using a tray.
7. Second Rise
Cover and let rise again until puffy and nearly doubled (about 45–60 minutes).
8. Preheat Oven to 350°F (175°C)
9. Brush & Bake
Whisk the extra egg with 1 tbsp water and brush the tops of the rolls. Sprinkle with coarse sugar if desired. Bake for 18–22 minutes, or until golden brown and hollow-sounding when tapped.
10. Cool Slightly & Serve
Let cool on a rack for 10 minutes before serving warm.
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