Ingredients
For the rolls
- 4 cups all-purpose flour (approximately 500 g)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup granulated sugar (50 g)
- 1 teaspoon salt
- 1 cup warm milk (240 ml)
- ¼ cup unsalted butter (56 g), softened
- 1 large egg, room temperature
For the egg wash
- 1 egg
- 1 tablespoon milk
To finish
- Melted butter, for brushing after baking
🧂 Ingredient Notes and Smart Substitutions
All-purpose flour
All-purpose flour is the star here, and it makes tender, soft rolls. Bread flour gives a slightly taller, chewier roll, which some people like for burgers and sandwiches. Measure by weight if you can (500 g), because too much flour is the most common cause of dense rolls.
Active dry yeast
One packet of active dry yeast (2¼ teaspoons) is dissolved in warm milk with sugar until foamy. This confirms the yeast is alive. If you have instant yeast, use the same amount and mix it into the flour, though proofing it first is a useful check.
Warm milk
The milk should be warm, not hot, about 105 to 110°F (40 to 43°C). Milk that is too hot will kill the yeast, and milk that is too cool will slow it. It should feel like a warm bath on your wrist. Whole milk gives the softest, richest rolls, though 2 percent works too.
Granulated sugar
A quarter cup gives the rolls a gentle sweetness and a beautiful golden crust, and it feeds the yeast. This sweetness is mild, so the rolls still work well in savory sandwiches.
Salt
Salt flavors the dough and controls the yeast. Without it, the rolls taste flat and may over-rise.
Unsalted butter, softened
Softened butter should feel cool but pliable, like soft clay. It mixes smoothly into the dough and gives a tender crumb. Unsalted butter lets you control the salt. If you only have salted butter, reduce the added salt slightly.
Egg at room temperature
A room-temperature egg blends into the dough smoothly and does not cool down the yeast mixture. If you forget to take it out, place the egg in a bowl of warm water for 5 to 10 minutes.
The egg wash
One egg whisked with a tablespoon of milk gives the rolls a deep golden color and a shiny, bakery-style crust. For an even shinier finish, use only the egg yolk with a splash of milk.
Melted butter for brushing
Brushing the hot rolls with melted butter softens the crust, adds flavor, and gives a glossy finish.
Instructions
In a large bowl, combine the warm milk, yeast, and sugar. Let stand for 5 to 10 minutes until foamy. If it does not foam, the yeast may be old or the milk was too hot or cold, so start again.
Add the egg, softened butter, flour, and salt. Mix until a soft dough forms. Use a wooden spoon or a dough hook. The dough will look shaggy and a little sticky.
Tip: Add the flour gradually, holding back the last ½ cup. You may not need all of it, depending on humidity and how your flour absorbs liquid.
Knead for 8 to 10 minutes until smooth, elastic, and slightly tacky. Turn the dough onto a lightly floured surface, push it away with the heel of your hand, fold it over, give it a quarter turn, and repeat. In a stand mixer, use the dough hook on medium-low speed for about 6 to 8 minutes.
How to tell it is ready: The dough should feel soft and springy, and it should bounce back slowly when you press it. It should still be slightly tacky, not dry. For a closer check, try the windowpane test. Stretch a small piece of dough thin. If it forms a translucent membrane without tearing, the gluten is well developed.
Place the dough in a lightly greased bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size. Cover with plastic wrap or a clean towel.
Warm spot ideas: Put the bowl in an oven that is turned off with the light on, near a sunny window, or on top of the refrigerator. If your kitchen is cool, it may take longer. Watch the dough rather than the clock.
Gently punch down the dough and divide it into 12 equal portions. Press the dough gently to release the large air bubbles. For equal rolls, weigh the whole piece of dough and divide the weight by 12.
Shape each portion into a smooth ball and arrange on a lined baking sheet. Flatten each portion slightly, pull the edges into the center and pinch, then flip it over and roll it under your cupped palm on the counter until smooth and round. Place the rolls on a parchment-lined baking sheet, leaving a little space between them.
Tip: A smooth, tight surface helps the rolls rise evenly and bake with a nice rounded top. Leave about 1 inch (2.5 cm) between rolls for separate rolls, or place them closer for pull-apart rolls with soft sides.
Cover and let rise again for 30 to 45 minutes until puffy. The rolls should look noticeably bigger, and when you press one gently with a fingertip, the dent should fill back in slowly.
Preheat the oven to 350°F (175°C) during the last 15 to 20 minutes of the second rise.
Whisk the egg and milk in a small bowl. Brush the rolls gently with the egg wash. Use a soft brush and a light touch, so that you do not deflate the rolls. Avoid letting the wash pool at the base, which can make the rolls stick to the parchment.
Bake for 18 to 22 minutes, until beautifully golden brown. If the tops brown too quickly, loosely tent them with foil.
Doneness tip: The rolls should be a deep golden brown and sound hollow when tapped on the bottom. The center should reach about 190°F (88°C) on an instant-read thermometer.
Brush with melted butter while warm for an extra-soft, delicious finish. Do this right after the rolls come out of the oven, so that the butter soaks in and the crust stays tender and glossy.
Let cool slightly and serve fresh! Let the rolls rest for 10 to 15 minutes, which helps the crumb finish setting, then enjoy them warm. 🍞