Instructions:
- Activate the Yeast:
- In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let sit for about 5-10 minutes until the mixture becomes frothy.
- Prepare the Dough:
- In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Add the eggs and the yeast mixture. Mix until the dough starts to come together.
- Gradually add the softened butter, a tablespoon at a time, mixing well after each addition. Continue to knead the dough for about 8-10 minutes until it is smooth and elastic. If using a stand mixer, use the dough hook attachment on medium speed.
- First Rise:
- Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until it has doubled in size.
- Shape the Rolls:
- Once the dough has risen, punch it down to release the air. Divide the dough into 12-16 equal portions, depending on the desired size of the rolls.
- Shape each portion into a smooth ball and place them on a baking sheet lined with parchment paper or a greased baking dish. Leave some space between each roll to allow for rising.
- Second Rise:
- Cover the rolls with a clean kitchen towel or plastic wrap and let them rise for another 30-45 minutes, or until they have doubled in size.
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Egg Wash:
- In a small bowl, whisk together the egg and water to make the egg wash. Brush the tops of the rolls with the egg wash to give them a glossy finish.
- Bake the Rolls:
- Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Cool and Serve:
- Remove the rolls from the oven and let them cool slightly on a wire rack before serving.