Ingredients:

  • 1 cup (240ml) warm milk (105-115°F / 40-46°C), whole milk preferred
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 1 tablespoon (12g) granulated sugar
  • 1 ½ cups (190g) all-purpose flour, plus more for dusting
  • 4 tablespoons (56g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 teaspoon (6g) salt
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 ½ cups (315g) all-purpose flour, plus more if needed
  • 2 tablespoons (28g) unsalted butter, melted

Instructions:

  1. Combine warm milk, yeast, and 1 tablespoon sugar in a mixing bowl. Let stand for 5-10 minutes, until foamy.
  2. Stir in the 1 ½ cups of flour until just combined. Cover and let rest in a warm place for 1 hour, or until doubled in size.
  3. In the bowl of a stand mixer (or a large bowl for hand kneading), add the softened butter, remaining sugar, salt, eggs, and vanilla to the sponge mixture. Mix until combined.
  4. Gradually add the remaining 2 ½ cups of flour, mixing on low speed (or kneading by hand) until a soft, slightly sticky dough forms.
  5. Knead the dough for 5-7 minutes in the stand mixer (or 8-10 minutes by hand) until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface.
  6. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
  7. Punch down the dough gently. Divide the dough into 12 equal pieces. Roll each piece into a ball.
  8. Arrange the dough balls in a greased 9x13 inch baking pan. Cover and let rise in a warm place for 30 minutes, or until puffed up.
  9. Preheat oven to 350°F (175°C). Bake for 18-22 minutes, or until golden brown on top.
  10. While the rolls are baking, melt the remaining butter. As soon as the rolls come out of the oven, brush them generously with the melted butter.
  11. Let the rolls cool slightly in the pan before serving.