Ingredients:

  • 1 cup (240 ml) warm milk (105-115°F / 40-46°C)
  • 2 1/4 teaspoons (7g) active dry yeast (1 packet)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • 1 large egg, lightly beaten
  • 1/4 cup (57g) unsalted butter, melted and slightly cooled
  • 3 - 3 1/2 cups (360-420g) all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. In a large bowl or the bowl of a stand mixer, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes, until foamy.
  2. Add the salt, egg, and melted butter to the yeast mixture. Mix well. Gradually add 3 cups of flour, mixing until a shaggy dough forms.
  3. If using a stand mixer, knead with the dough hook for 6-8 minutes on medium speed, adding more flour as needed until the dough is smooth and elastic, but slightly tacky. If kneading by hand, knead on a lightly floured surface for 8-10 minutes.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. Gently punch down the dough to release the air. Turn out onto a lightly floured surface. Divide the dough into 12 equal portions. Roll each portion into a smooth ball.
  6. Place the rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with a clean kitchen towel and let rise for 30 minutes, or until puffy.
  7. Preheat oven to 375°F (190°C). Brush the tops of the rolls with melted butter. Bake for 18-22 minutes, or until golden brown.
  8. Remove the rolls from the oven and brush immediately with more melted butter. Let cool slightly before serving.