- 3 3/4 cups all purpose flour
- 1/4 cup sugar
- 1 tablespoon active dry yeast
- 1 1/4 teaspoon salt
- 1 cup cold butter, cubed
- 1-1 1/2 cups milk
- 2 large eggs
Instructions
- In a large bowl combine the flour, sugar, yeast, and salt. Using a pastry cutter cut in the butter until you have chunks a little larger than peas.
- In a small bowl combine the milk and eggs then stir into the flour mixture until it forms a ball. Start with 1 cup of milk and add more if necessary. If there is only a little flour left in the bowl I like to briefly knead the dough to finish bringing it together. If the dough is still pretty dry and having trouble coming together add in more milk. Wrap the dough in plastic wrap and chill for 30ish minutes.
- Dust a work surface with flour and divide the dough into 3 equal portions. Roll one portion into a long rectangle then fold into thirds. Turn dough a quarter turn and roll into another long rectangle and fold into thirds. Repeat once more. Roll into a rectangle about 1/4" thick (sometimes mine is a little thicker).
- Cut into 8 triangles. Starting at the wide end roll up each triangle and place on a baking sheet. Repeat with remaining 2 dough portions to make a total of 24 rolls. Cover rolls loosely and place in a warm area to rise until double in size.
- Preheat oven to 400 degrees F and bake for 10-12 minutes or until golden brown.
