Ingredients
Scale
- 1 packet active dry yeast
- 1 1/4 cups warm milk (105-110 degrees F)
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 teaspoon kosher salt
- 3 1/2 – 4 cups all-purpose flour
- 3 Tablespoons unsalted butter, melted (for topping)
Instructions
- In a small bowl, mix warm milk with sugar. Sprinkle yeast and let it sit for 5 minutes until foamy.
- In a large bowl or stand mixer, combine the yeast mixture with 1/4 cup room temperature butter, egg, salt, and 2 cups of flour. Mix on medium speed until smooth.
- Gradually add the remaining flour, 1/2 cup at a time, until a soft dough forms. Increase speed to medium-high and mix for 2-3 minutes, ensuring the dough is tacky but not sticky.
- Place the dough in a lightly greased bowl, cover with a towel, and let rise in a warm area until doubled in size, approximately 45-60 minutes.
- Gently punch down the dough and turn it onto a lightly floured surface. Let it rest for a few minutes while preparing baking sheets.
- Roll the dough into a 12×8 inch rectangle, about 1/2 inch thick, then cut into 24-30 even pieces.
- Arrange the rolls on prepared baking sheets, cover, and let rise again for 45-60 minutes until nearly doubled.
- Preheat the oven to 350°F. Bake for 12-15 minutes or until golden brown. Brush immediately with melted butter.
Notes
For best results, ensure the warm milk is within the correct temperature range to activate the yeast.
These rolls can be frozen after baking for a convenient ready-to-eat option later.
Serve warm for optimal flavor and texture.
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.