• 2 Tbsp dry active yeast
  • 1 Tbsp sugar
  • 1/2 C warm water
  • 1 C whole milk – scalded (microwave for 90 seconds)
  • 1/2 C butter – softened to room temperature
  • 1/2 C sugar
  • 1 tsp salt
  • 1 egg
  • 5 – 6 C flour
  • 2 – 3 Tbsp butter – melted (for tops after baking)


  1. Combine yeast, 1 Tbsp sugar, and warm water in a small bowl – set aside
  2. In a large stand-mixer bowl combine scalded milk, softened butter, 1/2 C sugar, salt, and egg
  3. Stir until well combined
  4. Stir in yeast mixture 
  5. Add 4 C flour and mix using the dough hook attachment 
  6. Add 1/2 C flour at a time until the dough pulls away from the sides of the bowl, it should still be slightly sticky – you may need more flour or even a little less than the full amount – it is best to eyeball this and go by feel than exact amounts 
  7. Slightly oil a large mixing bowl
  8. Place dough in bowl and turn once to lightly cover dough in oil 
  9. Cover lightly with plastic wrap or light kitchen cloth
  10. Allow dough to rise for 1 hour at room temperature
  11. Punch down dough
  12. Lightly knead on a floured surface if dough is too sticky 
  13. Grease a 13″ x 9″ glass baking dish with butter
  14. Break off sections to form into small rolls – they should be roughly the size of a ping-pong ball
  15. Pinch the bottom of the rolls (so you have a smooth, round top)
  16. Place seam-side down in a greased 13″ x 9″ glass baking dish – you should be able to get 6 rows of 4 rolls (24 rolls total) and possibly a few extra 
  17. Cover lightly with plastic wrap (greased – so dough doesn’t stick to it) or light kitchen towel
  18. Allow to rise 30-45 minutes at room temperature or until rolls have at least doubled in size 
  19. Preheat oven to 375 degrees
  20. Bake at 375 degrees for 10 to 12 minutes or until tops of the rolls become light golden brown 
  21. Remove from oven and brush the tops of the rolls with melted butter
  22. Cool slightly and serve