This is no fancy artisan bread. These are good old soft dinner rolls, pillowy rounds that taste great fresh out of the oven and slathered in butter or used for sandwiches like roast beef sliders sliders or our braised pork sandwiches.
This recipe was featured as part of our story on The Last Kodachrome Christmas.
- 1Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine; set aside.
- 2Melt 8 tablespoons of the butter in a small saucepan over low heat. Add the milk and heat until the mixture is warm to the touch but not hot (between 105°F and 115°F on an instant-read thermometer), about 1 minute. Pour over the flour mixture and add the eggs. Using a stand mixer fitted with a hook attachment, mix on medium-low speed until just combined, about 1 minute. Increase the speed to medium high and beat until the dough is smooth and elastic, about 10 minutes. (The dough will be sticky.)
- 3Lightly coat a large bowl with vegetable oil. Transfer the dough to the bowl, turn to coat in oil, and cover with a damp towel or plastic wrap. Let rise in a warm place until doubled in size, about 1 hour. Meanwhile, line a baking sheet with parchment paper; set aside.
- 4Place the dough on a work surface, divide it into 20 pieces (about 2 ounces each), and cover with a piece of oiled plastic wrap. Working with one piece at a time, form into a small roll by cupping your palm and rolling the dough on the work surface into a round, tight ball. Place on the prepared baking sheet and repeat with the remaining dough pieces, spacing them 3/4 inch apart. Cover the rolls with oiled plastic wrap and let rise in a warm place until they are just touching one another and have doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the middle.
- 5Melt the remaining 2 tablespoons butter and let cool slightly. Uncover the rolls and brush with all of the butter. Bake until the bottoms and tops of the rolls are golden brown, rotating halfway through the baking time, about 15 to 20 minutes total. Let cool 10 minutes on the baking sheet, then serve immediately or transfer to a wire rack to cool completely.