Ingredients
Equipment
Method
- Activate the Yeast: In a large bowl, combine warm milk, active dry yeast, and granulated sugar. Stir gently and let it sit for 5-10 minutes, until foamy.
- Combine Wet Ingredients: Add melted butter, beaten egg, and salt to the yeast mixture. Whisk until well combined.
- Add Dry Ingredients: Gradually add flour, one cup at a time, mixing with a wooden spoon or dough hook until the dough comes together into a soft, slightly sticky ball.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Alternatively, use a stand mixer with the dough hook for 5 minutes on medium speed.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down and Shape: Gently punch down the dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball.
- Second Rise: Place the rolls in a greased 9x13 inch baking dish. Cover with plastic wrap or a clean kitchen towel and let them rise again for 30-45 minutes, or until nearly doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter or egg wash (optional). Bake for 20-25 minutes, or until golden brown and cooked through.
- Cool and Enjoy: Let the rolls cool in the baking dish for a few minutes before transferring them to a wire rack to cool completely. Serve warm.
Notes
For best results, use a kitchen thermometer to ensure the milk is at the correct temperature for activating the yeast. Avoid overkneading the dough to prevent tough rolls. A warm environment is crucial for proper rising. Store leftover rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage. To refresh, warm in a low oven or microwave.