Ingredients:

For the Dough:

• 3 ¾ cups (470g) all-purpose flour (plus more for dusting)

• 2 ¼ tsp (7g) instant yeast (or 1 packet)

• ¼ cup (50g) granulated sugar

• 1 tsp salt

• 1 cup (240ml) warm milk (about 110°F/43°C)

• ¼ cup (60ml) warm water

• 1 large egg (room temperature)

• 4 tbsp (60g) unsalted butter, softened

For Egg Wash:

• 1 egg yolk

• 1 tbsp milk

Instructions:

1. Prepare the Dough

1. Activate the yeast (if using active dry yeast):
   In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over it. Let it sit for 5–10 minutes until foamy. (If using instant yeast, you can skip this activation step and mix it directly into the flour.)

2. Mix dry ingredients:
   In a large mixing bowl, whisk together the flour and salt.

3. Combine wet and dry:
   Add the yeast mixture (or warm liquids if using instant yeast), egg, and butter into the flour mixture.

4. Knead the dough:

   • Mix until a shaggy dough forms.

   • Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.

   • Alternatively, use a stand mixer with a dough hook for about 5–6 minutes on medium speed.

The dough should be soft and slightly sticky but not wet. Add a tablespoon of flour at a time if too sticky.

2. First Rise (Bulk Fermentation)

• Place the dough in a lightly oiled bowl.

• Cover with a damp cloth or plastic wrap.

• Let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

3. Shape the Rolls

1. Punch down the risen dough to remove air bubbles.

2. Divide the dough into 12–16 equal portions, depending on the size you want.

3. Shape each piece into a smooth ball by pulling the dough underneath itself.

4. Place the dough balls onto a parchment-lined baking sheet, spaced slightly apart for softer sides or farther apart for more individual crust.

4. Second Rise (Proofing)

• Cover the rolls loosely with plastic wrap or a towel.

• Let them proof for 30–45 minutes, until they are puffy and nearly doubled.

5. Prepare for Baking

• Preheat your oven to 375°F (190°C).

• In a small bowl, whisk together the egg yolk and milk to make the egg wash.

• Gently brush the tops of the proofed rolls with the egg wash for that beautiful shiny, golden finish.

6. Bake!

• Bake for 15–18 minutes or until the tops are beautifully golden brown.

• If tops brown too quickly, you can tent them loosely with foil for the last few minutes.

7. Cooling and Serving

• Remove the rolls from the oven and cool slightly on a wire rack.

• Serve warm or at room temperature.

Tips for Perfect Rolls:

• Soft Butter: Using very soft butter ensures it blends smoothly into the dough.

• Don’t Overflour: A slightly sticky dough makes softer rolls.

• Warm Environment: Help the dough rise by placing it in a slightly warm (but turned off) oven.

• Milk Instead of Water: You can use all milk (instead of part water) for even richer rolls.

• Honey Option: Replace sugar with honey for a slightly different flavor.

✨ Optional Variations:

• Garlic Butter Rolls: Brush baked rolls with melted garlic butter.

• Cheese Rolls: Stuff a cube of mozzarella inside each dough ball before shaping!

• Sweet Rolls: Sprinkle cinnamon sugar inside before shaping.

Would you also like me to include a buttery version like Hokkaido milk rolls with even more fluffiness?
(They’re insanely soft and could take these to the next level!