Ingredients
- 3 ½ cups (440g) all-purpose flour
- ¼ cup (50g) granulated sugar
- 2 ¼ tsp (1 packet) active dry yeast
- ½ cup (120ml) warm milk (110°F/43°C)
- ¼ cup (60ml) warm water
- 3 large eggs (room temperature)
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened and cubed
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Activate the yeast:
In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast on top and let it sit for 5–10 minutes until foamy. - Make the dough:
In a large mixing bowl (or stand mixer with dough hook), combine the flour and salt. Add the yeast mixture and eggs. Mix on low until a shaggy dough forms. - Add the butter:
Gradually add the softened butter, a few cubes at a time, kneading until each piece is incorporated. Continue kneading for about 10–15 minutes until the dough is smooth and elastic. - First rise:
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm place for about 1–2 hours, or until doubled in size. - Shape the rolls:
Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them in a greased baking pan, slightly spaced apart. - Second rise:
Cover the shaped rolls loosely with plastic wrap or a towel and let them rise again for 45–60 minutes, until puffy. - Preheat oven & egg wash:
Preheat the oven to 350°F (175°C). In a small bowl, whisk together the extra egg and 1 tbsp milk. Gently brush the tops of the rolls with the egg wash for a shiny golden finish. - Bake:
Bake for 20–25 minutes, or until the rolls are golden brown and sound hollow when tapped underneath. - Cool & enjoy:
Let the rolls cool slightly before serving warm. Delicious with butter, jam, or simply on their own!
Would you like me to write a version with overnight proofing or filling ideas too? 🌟