Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoons instant yeast (1 packet)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm milk (about 110°F / 43°C)
- ¼ cup unsalted butter, melted
- 1 large egg
- 2 tablespoons melted butter (for brushing)
Instructions
- In a large bowl, whisk together the flour, instant yeast, sugar, and salt.
- In a separate bowl, combine the warm milk, melted butter, and egg. Whisk well.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1–2 hours, or until doubled in size.
- Lightly flour your hands and divide the dough into 12 equal pieces. Shape each piece into a ball and place them in a greased 9×13-inch baking dish or round cake pan.
- Cover again and let the rolls rise for about 30–40 minutes, until puffy.
- Meanwhile, preheat your oven to 375°F (190°C).
- Bake the rolls for 18–22 minutes, or until golden brown on top.
- Remove from the oven and immediately brush the tops with melted butter for extra softness.
- Let cool slightly and enjoy warm!
If you’d like, I can help you adjust this for whole wheat, honey-sweetened, or even stuffed versions! Just say the word!