Ingredients
Scale
- 4 cups All-Purpose Flour (plus extra for dusting)
- 1 packet (2.25 tsp) Active Dry Yeast
- 1 cup Warm Water (about 110°F)
- 1/4 cup Granulated Sugar
- 1 tsp Salt
- 1/4 cup Unsalted Butter, melted (plus 1 tbsp for brushing)
- 1 Large Egg, room temperature
Instructions
- In a large mixing bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, and yeast. Stir gently and let it sit for about 5 to 10 minutes until foamy.
- Add the melted butter, egg, and salt to the yeast mixture. Whisk until the egg is fully incorporated. Slowly begin adding the flour one cup at a time until a shaggy dough forms and begins to pull away from the sides of the bowl.
- Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it feels smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 60 minutes or until it has doubled in size.
- Gently punch down the risen dough to release the air. Divide the dough into 15 equal-sized pieces. Roll each piece into a smooth ball. Place the balls into a greased 9×13 inch baking pan in three rows of five. Cover the pan and let the rolls rise again for another 30 to 45 minutes until they look puffy and are touching each other.
- Preheat your oven to 375°F (190°C). Bake the rolls for 18 to 22 minutes, or until the tops are a deep golden brown. As soon as you remove them from the oven, brush the tops with the remaining tablespoon of melted butter. Serve warm.
- Cook Time: 2 hours 10 minutes