Recipe by: Brian Mercury

SERVINGS: 24 rolls


  • 1 cup Water, room temp

  • 8 ounce Yeast, Instant

  • 4 ounces Butter, soft

  • 6 ounces Sugar

  • 3 each Eggs

  • 1 1/2 teaspoon Salt

  • 1 1/2 pounds Bread Flour


  1. Combine warm water and yeast in a mixing bowl stir to dissolve.

  1. With the dough hook attachment add in butter, eggs, sugar, and salt.

  1. Add in flour and mix till smooth dough forms, 5 minutes.

  1. Portion dough into 2.25 oz portions, roll into balls.  Heavily spray a hotel pan and place in rolls 4x8.

  1. Cover and place in fridge overnight.

  1. Remove rolls from fridge and proof in a warm area until rolls have doubled size, 2-3 hours.

  1. Brush with egg wash and bake at 325℉ until golden brown.

  1. Once removed from the oven brush with melted butter and sprinkle lightly with salt and sugar.

  1. Eat!


January 28, 2020