Description
Warm, pillowy rolls with a thin, tender crust and cloud-like interior, perfect for any meal.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 240 ml (1 cup) whole milk, warmed to 40–43°C (105–110°F)
- 60 g (4 tbsp) unsalted butter, melted and cooled slightly
- 50 g (1/4 cup) granulated sugar
- 8 g (2 tsp) fine sea salt
- 7 g (1 packet / 2 1/4 tsp) active dry yeast
- 1 large egg (optional for egg wash)
- Extra melted butter for brushing after baking
Instructions
- Warm the milk and stir in 1 tsp of sugar and the active dry yeast. Let sit until foamy, about 5–7 minutes.
- Whisk together the egg (optional), melted butter, and remaining sugar. Add the foamy yeast-milk mixture and stir to combine.
- Combine the flour and salt in a mixer bowl. With the mixer on low, add the wet ingredients and mix to form a shaggy dough.
- Knead with a dough hook on medium-low for 6–8 minutes until smooth and elastic.
- Lightly oil a bowl, place the dough inside, and cover to rise in a warm spot until doubled, about 45–60 minutes.
- Punch down the dough, divide it into 12 equal pieces, and shape into balls.
- Arrange rolls in a greased 9 x 13-inch pan, cover, and let rise until nearly doubled, about 30–40 minutes.
- Preheat oven to 190°C (375°F). Brush tops with egg wash (if using) and bake for 12–15 minutes until golden brown.
- Remove from the oven, brush with melted butter, and let cool for 10 minutes before serving.
Notes
Always weigh flour for consistency. For dairy-free, substitute butter with neutral oil and milk with plant-based options.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 190
- Sugar: 4.5g
- Sodium: 230mg
- Fat: 6.8g
- Saturated Fat: 3.8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.2g
- Protein: 5g
- Cholesterol: 25mg