Ingredients
- 1 cup whole milk
- ¼ cup unsalted butter (plus extra for brushing)
- ¼ cup granulated sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm water (110°F)
- 1 large egg
- 1 ½ tsp salt
- 4 cups all-purpose flour (plus more for dusting)
Instructions
- Warm the Milk Mixture:
In a saucepan, heat the milk until hot but not boiling. Remove from heat and stir in the butter and sugar. Let it cool to lukewarm. - Activate the Yeast:
In a small bowl, mix the warm water and yeast. Let it sit for 5–10 minutes, or until frothy. - Mix the Dough:
In a large bowl, combine the milk mixture, yeast mixture, egg, and salt. Gradually stir in the flour, one cup at a time, until a soft dough forms. - Knead:
Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic. - First Rise:
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour, or until doubled in size. - Shape the Rolls:
Punch down the dough and roll it out to about ½-inch thickness. Cut into circles (or rectangles for the traditional folded look), fold each in half, and place on a greased baking sheet. - Second Rise:
Cover the rolls and let them rise again for about 30–45 minutes. - Bake:
Preheat oven to 375°F (190°C). Bake the rolls for 15–18 minutes or until golden brown. - Brush with Butter:
While still warm, brush the tops with melted butter for that classic shiny finish.
Let me know if you want to add variations, tips, or make it extra fluffy!