Copycat Sister Schubert's Rolls

• servings: 12 servings
• active time: 15 minutes
• total time: 2 hours 27 minutes

Ingredients

3½ - 3¾ cup All Purpose Flour

4 tbsp Butter (melted)

1¼ cup Milk

1 tbsp Yeast

⅓ cup Sugar

1 tsp Salt

1 Egg

Butter (- extra butter for brushing the rolls.)

Directions

In a large mixing bowl combine the yeast and sugar.

In a small saucepan over medium heat warm up the milk until it reaches around 110°F. Remove from the heat and stir in the butter until it is melted.

Pour the milk-butter mixture into the bowl of yeast and sugar and whisk the mixture together. Allow to sit for about 10 minutes to allow the yeast to activate.

Add the egg and whisk until thoroughly combined in the yeast mixture.

Add the salt and flour mix on low for 1-2 minutes. (If you're not using a stand mixer slowly stir continuously until a dough ball forms.

Mix on medium speed for 3-4 minutes or until a smooth ball forms on your dough hook. (If you're not using a mixer transfer the dough onto a lightly floured surface and knead for about 5 minutes until it becomes a smooth dough ball.

Place the dough back into a mixing bowl if kneading by hand cover it with a kitchen towel and allow the dough to rise for one hour or until it doubles in size.

Once risen, punch the dough down and turn the dough out onto a lightly floured surface. Using a rolling pin roll out the dough into a rectangle shape that is about 1/2 an inch thick. Use a pizza cutter or knife to cut the dough into 12 equal-sized pieces.

Preheat your oven to 375°F. Arrange the rolls onto a baking sheet lined with parchment paper leaving enough space between them to rise.

While the oven preheats set the rolls in a warm area for 30 minutes or until the rolls have doubled in size.

Once doubles bake the rolls for 10 - 12 minutes.

(Optional) Brush the rolls with butter after they are finished baking.