In a bowl of a stand-up mixer, add the warm water, the yeast, and 1 tablespoon of granulated sugar. Let it sit for 4 to 5 minutes. You will see the yeast is starting to activate, froth/foam. This means your yeast is good and will lead to a nice rise in the bread. If it does not foam, restart this step with fresh yeast. Also, make sure the water is not too hot.
Once the yeast is nice and frothy, add the milk, remaining sugar, and the cooled melted butter. Mix well
Add in the salt and the eggs. Mix until combined.
Add in the flour. I add about ⅓ of the flour mixture. Mix until all incorporated. Then add more flour. Continue until all the flour is added.
You will have a sticky dough. Mix in the stand-up mixer until the dough separates from the side of the bowl.
Transfer the dough to a workable surface. I like using my silicone baking mat (OXO Good Grip). I put about ½ tablespoon of flour on the surface.
Knead the dough for 3 to 4 minutes until it is nice and soft. (Think playdough texture.)
Place in an oil (pour about 1 tablespoon of oil) bowl and cover with plastic wrap to rise.
Let it rise for 90 minutes in a warm, draft-free place. (Like your microwave or oven.)
During this time, butter a 9 x 13 bakeware.
Take the dough out and cut it into 12 pieces.
Roll each piece into a ball.
Place into your prepared 9 x 13
Cover with a clean towel for an additional 60 minutes
Preheat your oven to 350 degrees
Mix an egg with 1 tablespoon of water in a small bowl and with a paint brunch, egg wash your buns. *OPTIONAL*
Bake in the preheated oven for 25 to 28 minutes or until they are nice and golden.
Warm water is around 95 degrees F is the best temperature to allow the yeast to develop. If the water is colder it may delay the yeast to activate and if it is too hot, it may kill the yeast resulting in a bread that won’t rise properly.
Dry active yeast (for this recipe I wouldn’t recommend Rapid Rise as it will make the bread rise too quickly) You can buy dry active yeast in a jar or the little packet. Typically, the packet makes one recipe.
You can use 1 cup of warm milk instead of water to activate the yeast if you prefer. I have found out, that the yeast activates faster and is lighter if it's added to water first. Adding milk second gives the bread more richness than water provides on its own.
However, if you're making buns (for sandwiches), you can use only water? You won’t have as rich and full taste, but it will be light and fluffy.
The egg wash is optional. With the egg wash, you will have a nice golden shiny crust. Without it will be mat, but just as delicious. Additionally, you can also bake the rolls without an egg wash and then brush them with butter when they come out of the oven.
Keep the remaining bread in an airtight container or bag. Because of the high concentration of dairy and eggs, I would suggest even keeping the leftovers in the fridge.
You can warm them up for 30 seconds in the microwave or 2 to 3 minutes at 330 degrees F in an air fryer.