Ingredients
- 3 cups (375 g) all-purpose flour
- 2¼ tsp (7 g) instant yeast
- ¼ cup (50 g) granulated sugar
- 1 tsp salt
- ¾ cup (180 ml) warm milk
- 1 large egg
- 4 tbsp (56 g) unsalted butter, softened
- 1 tbsp melted butter, for brushing
Method
- Make the dough: Mix flour, yeast, sugar and salt. Add warm milk and egg, then mix until a dough forms.
- Add butter: Knead in softened butter gradually. Knead for 8–10 minutes until smooth, soft and slightly elastic.
- First rise: Cover and let rise in a warm place for 60–90 minutes, or until doubled.
- Shape: Divide into 9 equal pieces. Shape each into a smooth ball and place in a greased 8-inch square or similar baking pan.
- Second rise: Cover and let rise for 30–45 minutes, until puffy and touching.
- Bake: Brush the tops lightly with melted butter. Bake at 350°F (175°C) for 18–22 minutes, until beautifully golden.
- Finish: Brush with more melted butter immediately after baking. Cool for 5–10 minutes before serving.
Nut & Allergen Info
- Nuts: No nuts in the recipe.
- Peanuts: No peanuts.
- Dairy: Contains milk and butter.
- Eggs: Contains egg.
- Gluten: Contains wheat/gluten.
- For a nut-free result, check packaged flour, yeast and other ingredients for cross-contact warnings if serving someone with a severe allergy.
Quick Q&A
Can I use active dry yeast?
Yes. Dissolve it in the warm milk with a little sugar and wait 5–10 minutes before mixing.
Can I make them ahead?
Yes. Shape the rolls, cover and refrigerate overnight. Let them sit at room temperature until puffy before baking.
Why aren’t my rolls fluffy?
The dough may not have been kneaded enough, or the yeast may be inactive. Make sure the dough gets enough rising time.
Can I freeze them?
Yes. Cool completely, wrap tightly and freeze for up to 2–3 months.
How do I keep them soft?
Brush with butter right after baking and store airtight once completely cool.
Can I make smaller rolls?
Yes—divide into 12 pieces and reduce the baking time slightly.