Ingredients
- 1 cup warm milk (110°F / 45°C)
- 2 ¼ tsp active dry yeast (1 packet)
- 3 tbsp granulated sugar
- 3 tbsp unsalted butter, softened
- 1 large egg
- 3 ½ – 4 cups all-purpose flour
- 1 tsp salt
- 2 tbsp melted butter (for brushing)
Instructions
- Activate Yeast – In a bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit for 5–10 minutes until foamy.
- Mix Dough – Add softened butter, remaining sugar, egg, and salt. Mix well. Gradually add flour until dough forms.
- Knead – Knead on a floured surface for 8–10 minutes until smooth and elastic. (Or use a stand mixer with a dough hook, 5–6 minutes).
- First Rise – Place dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape Rolls – Punch down dough and divide into 12–15 equal pieces. Shape into balls and place in a greased baking dish or sheet pan.
- Second Rise – Cover and let rise again for 30–40 minutes until puffy.
- Bake – Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes, until golden brown.
- Butter Glaze – Brush hot rolls with melted butter immediately after baking for a soft, buttery finish.
✨ Soft, fluffy, and buttery—perfect with dinner or on their own!
Would you like me to also give you a no-knead overnight version of these rolls for an easier option?