Ingredients
Scale
- 4 cups all-purpose flour (plus extra for dusting)
- 2 ¼ teaspoons active dry yeast (1 packet)
- ¾ cup warm milk (about 110°F/43°C)
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon salt
- ¼ cup warm water (about 110°F/43°C)
Instructions
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt.
- Combine Wet Ingredients: In a separate bowl, mix the warm milk, softened butter, and egg until well combined.
- Combine Mixtures: Add the yeast mixture to the wet ingredients, then pour this mixture into the dry ingredients. Stir until a dough forms.
- Knead the Dough: If using a stand mixer, attach the dough hook and knead on low speed for about 5-7 minutes until smooth. If kneading by hand, turn the dough onto a floured surface and knead for about 10 minutes until elastic and smooth.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until doubled in size, about 1-1.5 hours.
- Shape the Rolls: Once risen, punch down the dough to release air. Divide the dough into 12 equal pieces. Shape each piece into a ball and place them on a greased baking sheet, leaving space between each roll.
- Second Rise: Cover the shaped rolls with a kitchen towel and let them rise again until doubled, about 30-45 minutes.
- Preheat the Oven: While the rolls are rising, preheat your oven to 350°F (175°C).
- Bake the Rolls: Once risen, bake the rolls for 20-25 minutes until golden brown and cooked through.
- Cool and Serve: Remove the rolls from the oven and let them cool slightly before serving. Brush with melted butter for extra flavor.
Notes
- Dough Hydration: The dough should be slightly sticky but manageable to ensure soft rolls. If the dough feels too dry, gradually add more liquid; if it’s too wet, add small amounts of flour.
- Proofing Times & Temperatures: Ensure that proofing occurs at the right temperature (75°F-80°F) for optimal results. The first rise takes about 1-1.5 hours, and the second rise should take 30-45 minutes.
- Shaping the Rolls: After dividing the dough, shape the pieces into smooth balls by folding the edges towards the center and rolling them to seal.
- Common Mistakes: Avoid over-kneading or under-kneading the dough. Make sure to activate the yeast with warm (not hot) water, and bake at the right temperature (350°F/175°C) to avoid uneven results.