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
- Combine warm milk and sugar in a small bowl. Sprinkle yeast over the top and let sit for 5 minutes until foamy.
- In a large mixing bowl or stand mixer, mix the yeast mixture, 1/4 cup butter, egg, salt, and 2 cups of flour. Beat on medium speed until smooth.
- Gradually add remaining flour, 1/2 cup at a time, until a soft dough ball forms. Increase mixer speed to medium-high and beat for 2-3 minutes until dough is tacky but not sticky.
- Place dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm place until doubled in size (about 45-60 minutes).
- Gently punch down the dough and turn it out onto a lightly floured surface. Let it rest for a few minutes while preparing baking sheets.
- Roll dough into a 12×8 inch rectangle, about 1/2 inch thick. Cut into 24-30 even pieces.
- Place rolls on prepared baking sheets. Cover and let rise again for 45-60 minutes until nearly doubled.
- Preheat oven to 350°F. Bake for 12-15 minutes until golden brown. Brush immediately with melted butter.
Notes
Ensure milk is warm but not hot, as high temperatures can kill yeast.
You can use bread flour for a chewier texture if desired.
Leftover rolls can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.