Perfect for breakfast, sandwiches, or as a side to hearty meals.
Soft, fluffy, and golden — these classic rolls are sure to impress!
Ingredients
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4 cups all-purpose flour
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2 ¼ tsp active dry yeast (1 packet)
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1 cup warm milk (about 110°F or 43°C)
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¼ cup unsalted butter, melted
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2 tbsp sugar
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1 tsp salt
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1 egg (for the dough)
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1 egg yolk + 1 tbsp milk (for the egg wash)
Directions
1. Activate the Yeast
In a large mixing bowl, combine the warm milk, melted butter, sugar, salt, and yeast.
Let sit for 5 minutes, until the mixture becomes frothy.
Tip: If no bubbles form, the yeast may be expired or the milk was too hot/cold.
2. Form the Dough
Add the egg, then gradually mix in the flour using a wooden spoon or dough hook.
Once it starts coming together, transfer it to a floured surface.
3. Knead the Dough
Knead for 8–10 minutes, until the dough is smooth, soft, and elastic.
It should not be sticky but still slightly tacky.
4. First Rise
Place the dough in a greased bowl, cover with a clean towel, and let rise in a warm place for 1 hour, or until doubled in size.
5. Shape the Rolls
Punch down the dough. Divide into 12 equal pieces, shape each into a smooth ball.
Place evenly spaced on a parchment-lined baking sheet.
6. Second Rise
Cover the tray loosely and let the rolls rise again for 30 minutes, or until puffy.
7. Preheat the Oven
While the dough is resting, preheat your oven to 375°F (190°C).
8. Egg Wash & Bake
Whisk together 1 egg yolk with 1 tbsp milk.
Brush over the tops of the rolls for a beautiful golden finish.
Bake for 12–15 minutes, or until lightly browned and hollow-sounding when tapped.
Serve & Enjoy
Cool slightly on a wire rack, then serve warm with butter, jam, or alongside your favorite dish.
Tips for Success
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Milk Temperature: Aim for 110°F (warm to the touch). Too hot and it kills the yeast, too cold and it won’t activate.
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Make-Ahead: You can shape and refrigerate the rolls overnight before the second rise.
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Topping Ideas: Sprinkle sesame seeds, poppy seeds, or shredded cheese before baking.
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