Ingredients
- 2 cups all-purpose flour
- 1 cup warm milk (about 110°F / 43°C)
- 2 tbsp sugar
- 2 tbsp unsalted butter, melted
- 1 packet (2 ¼ tsp) active dry yeast
- 1 tsp salt
- 1 egg
Instructions
- Activate the Yeast:
In a small bowl, combine warm milk, sugar, and yeast. Stir gently and let sit for 5–10 minutes until frothy. - Blend the Wet Ingredients:
In a blender, add the egg and melted butter. Pour in the yeast mixture and blend for about 30 seconds until smooth. - Combine with Dry Ingredients:
Pour the blended mixture into a large bowl. Add flour and salt. Mix with a wooden spoon or spatula until a soft dough forms. - Knead and Rise:
Transfer the dough to a lightly floured surface. Knead for about 5 minutes until smooth. 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. - Shape the Rolls:
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place on a greased baking sheet or in a greased baking dish. - Second Rise:
Cover the shaped rolls and let them rise for another 20–30 minutes until puffy. - Bake:
Preheat oven to 375°F (190°C). Bake the rolls for 15–18 minutes or until golden brown. - Serve:
Brush with extra melted butter if desired. Enjoy warm!
If you’d like, I can adjust this for whole wheat flour or add flavorings (like garlic or herbs). Want to customize it?