Back to 24 servings dough 2 teaspoons active dry yeast 0.25 cup warm water, about 110°F (43°C) 1 teaspoon granulated sugar, for proofing the yeast 1 cup milk, lukewarm 0.25 cup unsalted butter, softened 2 large eggs, beaten 0.5 cup granulated sugar, for the dough 1 teaspoon salt 4 cups all-purpose flour, plus extra for kneading as needed topping 0.5 cup plain breadcrumbs, for coating
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1 Step 1: Stir the yeast and 1 teaspoon sugar into the warm water and let stand 5 to 10 minutes, until bubbly and frothy. If it does not foam, the yeast is dead; start again with fresh yeast.2 Step 2: Whisk the flour, the remaining sugar and the salt together in a large bowl.3 Step 3: Mix the beaten eggs, softened butter and lukewarm milk in a second bowl, then stir in the foamy yeast mixture.4 Step 4: Add the wet mixture to the dry a little at a time, stirring until a sticky dough forms.5 Step 5: Knead on a lightly floured surface for about 10 minutes, adding flour sparingly, until the dough is smooth, elastic and no longer sticky. It should stretch into a thin sheet without tearing.6 Step 6: Place the dough in a greased bowl, cover and let rise in a warm place for about 1 hour, until doubled in size.7 Step 7: Punch the dough down gently, divide it into 24 equal pieces and shape each into a smooth ball.8 Step 8: Roll each ball in breadcrumbs to coat all over, then space them about 1 inch apart on a parchment-lined baking sheet.9 Step 9: Cover loosely and let rise again for about 30 to 40 minutes, until puffy and nearly doubled. Preheat the oven to 350°F (180°C) while they rise.10 Step 10: Bake for 15 to 20 minutes, until the rolls are golden brown on top and sound hollow when tapped underneath.11 Step 11: Serve the rolls warm.getsaucepan.com/r/0109fb3b-c38c-5a9f-988d-74f2247ef96d
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