Ingredients:

  • 2 1/4 teaspoons Active Dry Yeast
  • 1/2 cup plus 1 teaspoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup Warm Milk (whole)
  • 6 tablespoons Unsalted Butter (melted, cooled slightly; divided)
  • 2 Large Eggs (lightly beaten)
  • 3 1/2 cups Bread Flour (or All-Purpose/Plain)
  • 2 tablespoons Unsalted Butter (softened, for brushing dough disk)
  • 1 large Egg Yolk (for egg wash)
  • 1 tablespoon Water or Milk (for egg wash)
  • 1 tablespoon Unsalted Butter (melted, optional glaze)

Instructions:

  1. Activate the Yeast: In the mixing bowl, combine the warm milk, 1 teaspoon of sugar, and yeast. Whisk gently and let stand for 5–10 minutes until foamy and active.
  2. Combine Wet Ingredients: Add the beaten eggs and 4 tablespoons of the melted, slightly cooled butter to the yeast mixture. Whisk to combine thoroughly.
  3. Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, and the remaining granulated sugar.
  4. Form the Dough (No-Knead): Pour the wet ingredients into the dry ingredients. Use a rubber spatula to mix until just combined—the dough will be very sticky and shaggy. Resist the urge to knead!
  5. The Long Wait (Cold Fermentation): Cover the bowl tightly with plastic wrap. Refrigerate immediately and allow the dough to cold ferment for 12 to 18 hours.
  6. Prep the Dough (Day 2): Gently turn the cold dough out onto a lightly floured work surface. Press the dough into a rough disk shape, cover lightly, and let it rest for 10 minutes to relax the gluten.
  7. Roll the Disk: Roll the dough into a large circle, approximately 16 inches (40 cm) in diameter, and about 1/4 inch (6 mm) thick.
  8. Brush and Slice: Lightly brush the surface of the dough circle with the 2 tablespoons of softened butter. Using a pizza cutter or sharp knife, cut the circle into 15 equal wedges.
  9. Shape the Rolls: Starting at the wide end of each wedge, gently roll the dough tightly toward the point, ensuring slight tension. Place the finished roll point-down in your prepared baking dish.
  10. Final Proof: Cover the rolls loosely with oiled plastic wrap. Place in a warm, draft-free spot for 1.5 to 2 hours until visibly puffy (the puffy cloud stage).
  11. Preheat: Preheat oven to 350°F / 180°C.
  12. Egg Wash: Whisk the egg yolk with 1 tablespoon of milk/water. Gently brush the tops of the rolls with the wash for a beautiful, golden sheen.
  13. Bake: Bake for 20–25 minutes, rotating the pan halfway through, until the rolls are deeply golden brown.
  14. Glaze and Serve: Immediately upon removing the rolls from the oven, brush them with the optional melted butter glaze. Serve warm.