Ingredients
- 3 cups all-purpose flour
- 2¼ tsp (1 packet) active dry yeast
- 1 cup warm milk (about 110°F / 43°C)
- 2 tbsp sugar
- 1 tsp salt
- 3 tbsp butter (softened)
- 1 egg (optional, for richer dough)
- Extra butter for brushing (optional)
Instructions
- Activate the yeast:
In a bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. - Make the dough:
In a large bowl, combine flour and salt. Add the yeast mixture and softened butter (and egg if using). Mix until a soft dough forms. - Knead:
Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook. - First rise:
Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour or until doubled in size. - Shape and second rise:
Punch down the dough, shape it into a loaf or rolls, and place in a greased loaf pan or on a baking tray. Cover and let rise again for 30–40 minutes. - Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes or until golden brown and the loaf sounds hollow when tapped. - Optional:
Brush the top with melted butter for a soft, glossy finish. - Cool:
Let it cool slightly before slicing. Enjoy the super fluffy texture!
Would you like me to format this into a printable version or customize it for a no-knead or dairy-free option?