Ingredients
- 1/3 cup warm water, 110 - 115 degrees
- 2 1/4 tsp active dry yeast
- 1/3 cup + 1/4 tsp granulated sugar
- 1 1/3 cups whole milk, warmed to 110 - 115 degrees
- 3/4 cup salted butter, at room temperature, divided
- 1 large egg, at room temperature
- 1 1/2 tsp salt
- 4 1/2 cups all-purpose flour*
Directions
- Mix warm water, yeast and 1/4 tsp sugar; let rest 5-10 minutes. Pour into bowl with whisk attachment, add 1/3 cup sugar, warm mmilk, 5 Tbsp butter, egg and salt. Once blended, add 2 cups flour; switch attachment to a dough hook, with mixer on low speed slowly add remaining 2 1/2 cups flour and mix until dough is smooth and elastic. (dough should be slightly sticky when touched). Cover and allow dough to rise in a warm place about 1 1/2 hours.
- Punch dough down and divide dough into two equal portions. Shape each portion into a ball. Roll each dough ball out on a lightly floured surface into a large circle about 13 inches across Cut each circle into 4 equal quarters, then each quarter into 3 wedges (just imagine cutting pizza slices or pie slices). Roll each wedge up, beginning on wide (outside) edge. Transfer rolls to a buttered 10 x 15 inch cookie sheet. Cover rolls loosely and let riseabout 1 hour.
- Bake rolls in preheated oven for 15 - 19 minutes until golden brown. Remove from oven and brush with remaining 3 Tbsp butter (you may not need all of it). Serve warm or allow to cool and store in an airtight container.
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