Ingredients
- 3½ cups (440 g) bread flour (or all-purpose flour)
- 2¼ teaspoons (7 g) instant yeast (1 packet)
- ¼ cup (50 g) granulated sugar
- 1 teaspoon salt
- 1 cup (240 ml) warm milk (105–110°F / 40–43°C)
- 1 large egg, room temperature
- ¼ cup (60 g) unsalted butter, melted and slightly cooled
For Brushing
- 1 egg, beaten (for egg wash)
- 2 tablespoons melted butter (for brushing after baking)
Instructions
- In a large mixing bowl, whisk together the flour, instant yeast, sugar, and salt.
- Add the warm milk, egg, and melted butter. Mix with a wooden spoon or sturdy spatula until a sticky dough forms. There’s no need to knead.
- Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1½–2 hours, or until doubled in size.
- Lightly grease a 9-inch (23 cm) round cake pan or a 9×13-inch (23×33 cm) baking dish.
- Lightly flour your hands and gently deflate the dough.
- Divide the dough into 12 equal portions and shape each into a smooth ball.
- Arrange the dough balls in the prepared pan, leaving a little space between them.
- Cover and let rise again for 30–45 minutes, until puffy.
- Preheat the oven to 350°F (175°C).
- Brush the tops with the beaten egg.
- Bake for 20–25 minutes, or until the rolls are golden brown and the internal temperature reaches 190°F (88°C).
- Brush the warm rolls with melted butter for a soft, shiny finish.
- Cool for 10 minutes before serving.
Tips
- Warm milk helps activate the yeast, but it shouldn’t be hot.
- The dough will be sticky—that’s what gives these rolls their soft texture.
- Cover loosely during the second rise so the dough doesn’t stick to the covering.
- For extra richness, replace 2 tablespoons of the milk with heavy cream.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooled rolls for up to 2 months. Thaw at room temperature and warm before serving.
- Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.
Prep Time: 15 minutes
Rise Time: 2 hours 15 minutes
Cook Time: 20–25 minutes
Total Time: About 2 hours 55 minutes
Servings: 12 rolls