Baker's Dozen Recipe

Bloom Yeast

Combine warm water (105–115°F / 40–46°C) and 1 tsp of the granulated sugar in a small bowl. Sprinkle the instant dry yeast over the surface and let sit 5–10 minutes until foamy. If no foam, discard and use fresh yeast.

Mix Dry Ingredients

In the bowl of a stand mixer fitted with a dough hook (or a large bowl if mixing by hand), whisk together the all-purpose flour, remaining granulated sugar, and salt.

Combine Wet Ingredients

Warm the milk until lukewarm (about 100–105°F / 38–40°C). In a separate bowl, whisk together warm milk, melted butter (reserve 1 tbs for later brushing), and eggs until combined.

Make the Dough

Add the foamy yeast mixture and wet ingredients to the dry ingredients. With the mixer on low, mix until a shaggy dough forms, then increase to medium speed and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough onto a lightly floured surface and knead 10–12 minutes.

First Rise

Lightly oil a large bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–90 minutes depending on temperature.

Deflate and Portion

Punch down the risen dough gently to deflate. Turn onto a lightly floured surface and divide the dough into 13 equal pieces (for a baker's dozen). Each piece should weigh about 70–80 g or be roughly the size of a golf ball.

Optional Fillings

If adding fillings (raisins, chocolate chips, or cinnamon-sugar), flatten each piece into a small disk, place about 1 teaspoon of filling in the center, and pinch the dough closed, rolling seam-side down to form a smooth ball.

Arrange for Second Rise

Place the 13 dough balls into a greased 9x13-inch baking pan or a similarly sized round pan (arrange in three rows of four plus one center ball to achieve a baker’s dozen arrangement). Leave 1–1.5 inches between rolls for expansion. Cover loosely with plastic wrap or a towel and let rise until puffy and nearly doubled, about 35–50 minutes.

Preheat

Preheat the oven to 350°F (175°C) about 20 minutes before baking so it maintains temperature.

Egg Wash and Sugar

Brush the tops of the risen rolls with the beaten egg wash, taking care not to deflate them. If using coarse or pearl sugar, sprinkle it over the tops now.

Bake

Bake in the preheated oven for 18–24 minutes, rotating the pan halfway through, until the rolls are golden brown on top and an instant-read thermometer inserted into the center of a roll reads 190–195°F (88–90°C). If the tops brown too quickly, tent loosely with foil.

Finish with Butter

Remove rolls from oven and immediately brush with the reserved melted butter to give a soft shiny finish. Let cool in the pan on a wire rack for 10–15 minutes before serving.