Ingredients
Dough
- 4 cups (500 g) all-purpose flour
- 2¼ tsp (7 g) active dry or instant yeast
- ¼ cup (50 g) granulated sugar
- 1 tsp salt
- 1 cup (240 ml) warm milk, about 105–110°F (40–43°C)
- ¼ cup (60 ml) warm water
- 1 large egg
- 3 tbsp (42 g) melted butter
- 1 tsp vanilla extract, optional
For the top
- 1 egg + 1 tbsp milk, beaten
- 2 tbsp melted butter for brushing after baking
Step-by-Step Method
- Activate the yeast: If using active dry yeast, mix warm milk, warm water, sugar and yeast. Let stand for 5–10 minutes until slightly foamy. Instant yeast can be mixed directly with the flour.
- Make the dough: Add the egg, melted butter and vanilla. Gradually add the flour and salt.
- Knead: Mix until a soft dough forms, then knead for 8–10 minutes until smooth and elastic. The dough should be soft and slightly tacky, not wet.
- First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1½ hours, or until doubled in size.
- Shape: Gently punch down the dough and divide into 16 equal pieces. Shape each piece into a smooth ball.
- Arrange: Place the dough balls in a greased 9×13-inch baking dish, leaving a little space between them.
- Second rise: Cover and let rise for 30–45 minutes, until puffy.
- Egg wash: Brush the tops gently with the beaten egg and milk.
- Bake: Bake at 350°F (175°C) for 18–22 minutes, until the tops are golden brown.
- Finish: Immediately brush the hot rolls with melted butter. Let them cool for about 10 minutes before serving.
Doneness
The rolls should be golden on top and cooked through. The center should feel soft and spring back gently when pressed.
Nut & Allergen Information
- Peanuts/tree nuts: None required
- Contains: Wheat/gluten, egg and milk/dairy
- Possible: Check flour, yeast and packaged ingredients for cross-contamination if cooking for someone with allergies.
Approximate Nutrition
Per roll:
- Calories: ~180–200 kcal
- Protein: ~4–5 g
- Carbohydrates: ~28–31 g
- Fat: ~6–7 g
- Sugar: ~2–3 g
Values are estimates and vary with the exact ingredients and roll size.
Q&A
Can I make these without an egg?
Yes. The egg helps with richness and color, but you can omit it and add about 2 tbsp extra milk if needed.
Can I prepare the dough the night before?
Yes. After shaping, cover and refrigerate overnight. Let the rolls sit at room temperature until puffy before baking.
Why are my rolls dense?
Common causes are too much flour, insufficient kneading, or not allowing enough time for the dough to rise.
Can I freeze them?
Yes. Cool completely, wrap well and freeze for up to about 2 months. Thaw and reheat before serving.