Ingredients
- 1 cup warm milk (about 110°F / 43°C)
- 2 tablespoons sugar
- 2¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon salt
- Additional melted butter for brushing (optional)
Instructions
- Activate the Yeast
In a small bowl, mix warm milk and sugar. Sprinkle in the yeast and stir gently. Let sit for 5–10 minutes until frothy. - Blend Wet Ingredients
In a blender, add the milk-yeast mixture, melted butter, and egg. Blend on low speed for a few seconds until combined. - Add Dry Ingredients
Add flour and salt to the blender (you may need to do this in batches if your blender is small). Blend or pulse just until a sticky dough forms. - Knead
Turn dough onto a floured surface. Knead for about 5–7 minutes until smooth and elastic. Add a little flour if too sticky. - First Rise
Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled in size. - Shape Rolls
Punch down the dough. Divide into 12 equal pieces and shape into rolls. Place on a greased baking dish or lined tray. - Second Rise
Cover and let rolls rise again for 20–30 minutes. - Bake
Preheat oven to 375°F (190°C). Bake rolls for 15–18 minutes or until golden brown on top. - Optional: Brush with Butter
Brush hot rolls with melted butter for a glossy, flavorful finish.
Let me know if you’d like a gluten-free or vegan version too!