Ingredients :
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 and 1/4 teaspoons (1 packet) instant yeast
- 1/2 cup warm milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the egg wash: - 1 egg, beaten
- 1 tablespoon milk
For the topping: - 2 tablespoons granulated sugar
- Powdered sugar for dusting (optional)
Instructions :
- In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well.
- In a separate bowl, whisk together the warm milk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon or a stand mixer fitted with a dough hook, mix until a soft dough forms.
- If using a stand mixer, knead the dough on low speed for about 5 minutes. If kneading by hand, transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 2 hours until doubled in size.
- Once the dough has risen, punch it down to release any air bubbles. Transfer the dough to a lightly floured surface and divide it into 12 equal pieces.
- Shape each piece into a smooth ball by tucking the edges underneath and rolling it against the surface.
- Place the shaped rolls on a greased baking sheet, spacing them about 2 inches apart. Cover with a clean kitchen towel and allow them to rise for another 30 minutes.
- While the rolls are rising, preheat the oven to 375°F (190°C).
- In a small bowl, whisk together the beaten egg and milk to make the egg wash.
- Once the rolls have risen, brush them with the egg wash using a pastry brush. Sprinkle each roll with granulated sugar.
- Bake the rolls in the preheated oven for 15 to 18 minutes, or until they are golden brown on top and sound hollow when tapped.
- Remove the rolls from the oven and let them cool on a wire rack. Dust with powdered sugar, if desired.