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Proof Yeast: Combine warm water, yeast, and 1/4 tsp sugar and stir--allow to rest for 5-10 minutes until foamy. (If using instant yeast, skip this step and add water and yeast to the mixing bowl with everything in step 2).
Mix Dough: Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/3 cup sugar, warm milk, butter, egg and salt. Mix until combined.
Knead: While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5-6 minutes. You may not use all of the flour called for! The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
First Rise: Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.) Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
Roll out: Divide dough into two equal portions. Roll each dough ball out on a lightly floured surface into a large rectangle about 1/4’’ thick.
Shape Rolls: Use a pizza cutter or sharp knife to cut the dough, lengthwise, into two pieces. Then slice the dough into six strips across so you end up with 12 small rectangles. Roll each small rectangle up like a snail and place, open edge down, on a lightly greased or lined baking sheet. Repeat with the second portion of dough.
Second Rise: Cover rolls loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
Bake: Preheat oven to 375 degrees F. Remove plastic wrap and bake rolls for 10 - 13 minutes until cooked and very lightly golden brown. Remove from oven and brush tops with butter.