These rolls are some of the best I have ever tasted, and they come out better than the package you buy at the store right around the holiday season.
Instructions
- In the bowl of your stand-up mixer , add 1/2 cup flour, 1/2 cup lukewarm water and the dry yeast. Mix to combine and leave at room temperature until bubbly and has a sponge-like texture.
- In a separate bowl whisk the eggs with the yogurt, salt, sugar and the remaining 1/4 cup water.
- Fit your stand-up mixer with the dough hook and turn it on to the lowest speed.
- With the mixer running, add the wet ingredients to the yeast mixture. It’s going to be a very sticky batter.
- Gently, on the lowest speed, add the 3 1/4 cups of flour, little by little.
- When all the flour is added pour the 4 tbsp of melted butter and slowly increase the mixer’ speed from low to high.
- Keep mixing for 2-3 minutes and turn the mixer off. With a wooden spoon or a spatula, clean the sides of the bowl, scraping down the sticky dough.
- Turn the mixer back on and mix on medium-to-high for another 2-3 minutes or until the dough will start to clean itself from the sides of the bowl. It’s still going to be little sticky, don’t be tempted to add flour.
- With the help of a spatula/wooden spoon put the dough into a clean buttered bowl, cover with plastic wrap and leave at room temperature for about 1 1/2 hours or until doubled in volume.
- Punch down the dough and, with floured hands, take the dough out of the bowl and place it on a floured surface.
- Now divide the dough into 20 pieces, shaping each one into a ball. Place them on baking sheet (at this point you can wrap tightly in plastic and freeze for future use) cover again with plastic wrap or a tea towel and leave at room temperature for another 30-40 minutes.
- Meanwhile, heat the oven to 375F.
- Bake the rolls for about 20 minutes or until golden.
- As soon as you take them out of the oven brush them with the salted butter.
- Enjoy!
Recipe source: Treats’s Affair
Photo source: What’s Megan Making
