INGREDIENTS

- 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

 METHOD

  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!

 

SERVINGS: 24 rolls

Recipe by: Brian Mercury