These soft, golden bread rolls are perfect for any occasion. Made with simple ingredients, they’re a classic comfort food that’s surprisingly easy to make. Enjoy them warm with butter, as sandwich rolls, or alongside your favorite meal.
Ingredients:
- For the Dough:
- 3 1/2 cups (440g) all-purpose flour, plus more for dusting
- 2 tablespoons (30g) granulated sugar
- 1 teaspoon (6g) salt
- 1 packet (2 1/4 teaspoons or 7g) active dry yeast
- 1 1/4 cups (300ml) warm milk (about 105-115°F or 40-46°C)
- 1/4 cup (60ml) melted unsalted butter, cooled
- 1 large egg.
- For Topping (Optional):
- 1 tablespoon milk or egg wash (1 egg beaten with 1 tablespoon water)
- Sesame seeds, poppy seeds, or coarse salt
Instructions:
- Activate the Yeast:
- In a large mixing bowl, combine the warm milk, sugar, and yeast. Gently stir and let it sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
- Combine Wet Ingredients:
- Add the melted butter and the egg to the foamy yeast mixture. Whisk to combine.
- Add Dry Ingredients:
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or a dough hook on a stand mixer, until a shaggy dough forms.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until smooth and elastic. If using a stand mixer, knead with the dough hook for about 5-7 minutes.
- The dough should be smooth and only slightly tacky.
- First Rise:
- Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
- Place the bowl in a warm place and let the dough rise for 1-1.5 hours, or until doubled in size.
- Shape the Rolls:
- Once the dough has doubled, punch it down to release the air.
- Turn the dough out onto a lightly floured surface. Divide the dough into 12-16 equal portions, depending on the desired size of the rolls.
- Shape each portion into a smooth ball. Place the rolls on a parchment-lined baking sheet, leaving space between them.
- Second Rise:
- Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes, or until noticeably puffed.
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Optional Topping:
- If desired, brush the tops of the rolls with milk or egg wash. Sprinkle with sesame seeds, poppy seeds, or coarse salt.
- Bake:
- Bake the rolls for 15-20 minutes, or until golden brown.
- Cool:
- Remove the rolls from the oven and let them cool on a wire rack for a few minutes before serving.
Tips and Variations:
- For a softer crust, brush the warm rolls with melted butter immediately after baking.
- You can use bread flour for a chewier texture.
- Add herbs or spices to the dough for flavored rolls.
- For sweet rolls, add more sugar to the dough, and brush with butter and sprinkle with cinnamon sugar after baking.
- Make sure your milk is warm, not hot. Hot milk will kill the yeast.
- Do not add too much flour when kneading, or the rolls will be dense.
- Let the dough rise in a warm place, free from drafts.
Enjoy your delicious homemade bread rolls!