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  • 1 2/3 cups 2% reduced-fat milk (room temperature)
  • 4 1/2 cups bread flour
  • 1/2 ounce active dry yeast
  • 2 3/4 teaspoons salt
  • 4 tablespoons sugar
  • 1/2 cup (1 stick) unsalted butter
  • 2 eggs
  • 1 egg, beaten


  1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes).
  2. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour.
  3. Portion dough into 2-ounce balls (about the size of a small lime). Roll each ball to form a rope about 15 inches long on a lightly floured surface. Form the rope into a circle and pinch the ends together. Twist opposite sides of the circle in opposite directions to form a twist. Place on baking sheet.
  4. Let rolls rise 30 to 45 minutes. Preheat oven to 350F.
  5. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown.
Recipe courtesy of The Culinary Institute of America.

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The recipe was originally published as Soft Rolls on

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