You are here: Home » Recipes » Soft Rolls Soft Rolls Recipe by Culinary Institute of America Yield 2 Prep 30 mins Cook 12 mins From America's culinary professionals, a simple-to-mix bread recipe. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail These beautiful rolls, enriched with butter and eggs, are a snap to make once you get the hang of shaping the bread. Ingredients 1 2/3 cups 2% reduced-fat milk (room temperature)4 1/2 cups bread flour1/2 ounce active dry yeast2 3/4 teaspoons salt4 tablespoons sugar1/2 cup (1 stick) unsalted butter2 eggs1 egg, beaten Instructions Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes). Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour. Portion dough into 2-ounce balls (about the size of a small lime). Roll each ball to form a rope about 15 inches long on a lightly floured surface. Form the rope into a circle and pinch the ends together. Twist opposite sides of the circle in opposite directions to form a twist. Place on baking sheet. Let rolls rise 30 to 45 minutes. Preheat oven to 350F. Brush rolls lightly with beaten egg. Bake 12 to 15 minutes until golden brown. Recipe courtesy of The Culinary Institute of America.