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In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the milk and stir gently to dissolve. Let the mixture sit for 5-10 minutes until it becomes frothy and bubbly, indicating that the yeast is active.
2. Make the Dough:
In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and beaten eggs. Stir until the dough starts to come together.
Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until it’s smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time, until the right consistency is achieved.
3. Let the Dough Rise:
Place the kneaded dough into a lightly greased bowl, turning it once to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size.
4. Shape the Rolls:
Punch the dough down to release any air bubbles. Turn it out onto a floured surface and divide it into 12-16 equal portions, depending on the size of rolls you prefer.
Roll each portion into a ball and place the rolls in a greased 9x13-inch baking dish or round cake pan, making sure they’re close together but not touching.
5. Let the Rolls Rise Again:
Cover the rolls with a towel or plastic wrap and let them rise for another 30-45 minutes, or until they have puffed up and are touching each other.
6. Bake the Rolls:
Preheat your oven to 375°F (190°C).
Bake the rolls for 18-20 minutes, or until they are golden brown on top.
7. Brush with Butter:
Remove the rolls from the oven and immediately brush the tops with softened butter for extra flavor and shine.
8. Serve:
Let the rolls cool slightly before serving. Enjoy them warm with butter, jam, or your favorite spread!
Serving and Storage Tips
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