Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp instant yeast (1 packet)
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 cup warm milk (about 110°F/43°C)
- ¼ cup unsalted butter, melted
- 1 large egg, room temperature
- 2 tbsp unsalted butter, melted (for brushing)
Instructions
- Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast. - Add Wet Ingredients:
Pour in the warm milk, melted butter, and beaten egg. Stir with a wooden spoon or spatula until the dough comes together. It will be sticky — that’s good! - First Rise:
Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until doubled in size. - Shape Rolls:
Lightly flour your hands. Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a ball and place in a greased baking dish or a parchment-lined 9×13 inch pan. - Second Rise:
Cover the rolls loosely and let them rise again for about 30–40 minutes, or until puffy. - Bake:
Preheat oven to 375°F (190°C). Bake for 18–20 minutes, or until golden brown on top. - Finish:
Remove from the oven and immediately brush the tops with melted butter for extra softness and shine. - Serve:
Let cool slightly and enjoy warm!
If you’d like, I can also help you write tips for freezing or variations (like adding herbs or garlic). Just say so!