Ingredients:
4 cups all-purpose flour (plus extra for dusting)
3 teaspoons active dry yeast (or 1 packet)
1 cup warm milk (about 110°F / 43°C)
1/4 cup granulated sugar
1/4 cup unsalted butter, softened (plus more for brushing)
1 teaspoon salt
1 large egg
Instructions:
1. Activate yeast:
In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make dough:
In a large mixing bowl, add flour and salt. Stir in the yeast mixture, softened butter, and egg. Mix until a dough forms.
3. Knead:
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. (You can also use a stand mixer with a dough hook.)
4. First rise:
Place dough in a greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shape rolls:
Punch down dough and divide into 12–16 equal portions. Shape each piece into a ball and place on a greased baking sheet or in a buttered baking dish.
6. Second rise:
Cover and let rise again for about 30–45 minutes until puffy.
7. Bake:
Preheat oven to 375°F (190°C). Bake for 15–18 minutes or until golden brown on top.
8. Brush & serve:
Brush hot rolls with melted butter for extra softness and shine. Serve warm!
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