Ingredients
Dough
- 3 cups (375 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar
- 1 tsp (3 g) instant dry yeast
- 1/2 tsp salt
- 1 cup (240 ml) warm milk (or warm water)
- 2 tbsp (30 g) unsalted butter, softened
- 1 large egg (optional, for a richer, softer dough)
For the Egg Wash
- 1 egg
- 1 tbsp milk
For Brushing After Baking
- 2 tbsp melted butter
Instructions
1. Make the Dough
In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
Add the warm milk, softened butter, and egg (if using). Mix until a soft dough forms.
2. Knead
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. If the dough is sticky, add only a little flour as needed.
3. First Rise
Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean towel and let it rise in a warm place for 1 hour, or until doubled in size.
4. Shape the Rolls
Punch down the dough and divide it into 16 equal pieces.
Shape each piece into a smooth ball by tucking the edges underneath.
Arrange the dough balls in a greased 9×13-inch (23×33 cm) baking pan.
5. Second Rise
Cover the pan and let the rolls rise for 30–45 minutes, until puffy and touching each other.
6. Bake
Preheat the oven to 350°F (180°C).
Brush the tops with the egg wash.
Bake for 20–25 minutes, or until the tops are deep golden brown.
7. Finish
Remove from the oven and immediately brush the hot rolls with melted butter for a soft, shiny crust.
Allow to cool for 10 minutes before serving.
