Ingredients:

  • 1 cup (240 ml) Whole Milk, Lukewarm (105–115°F / 40–46°C)
  • 2 1/4 tsp (7 g) Active Dry Yeast
  • 1/4 cup (50 g) Granulated Sugar
  • 4 Tbsp (56 g) Unsalted Butter, Melted and cooled slightly
  • 1 Large Egg, Lightly whisked; room temperature
  • 3 1/2 to 4 cups (420–480 g) All-Purpose Flour
  • 1 tsp (6 g) Fine Sea Salt
  • 2 Tbsp (28 g) Unsalted Butter (for brushing)

Instructions:

  1. Warm the milk gently until it reaches 105–115°F (40–46°C). In the mixer bowl, combine the warm milk, sugar, and yeast. Whisk gently, cover, and leave for 5–10 minutes until frothy and bubbly.
  2. Pour the melted butter and whisked egg into the frothy yeast mixture. Mix lightly. Then, add the salt and 3 1/2 cups (420g) of the flour to the wet ingredients.
  3. Knead: Using a dough hook on medium-low speed (or kneading by hand on a floured surface), mix until the dough comes together. Knead for 6–8 minutes, adding the remaining flour (up to 1/2 cup) one tablespoon at a time only if the dough is overly sticky. The dough should be smooth, elastic, and slightly tacky.
  4. First Proof: Place the dough ball in a lightly oiled bowl, turning to coat. Cover with cling film or a damp cloth and place in a warm, draught-free spot until doubled in size (60–75 minutes).
  5. Gently punch the air out of the risen dough. Turn it onto a lightly floured surface and divide it evenly into 12 pieces (approximately 60–65g each).
  6. Shape: Take each piece and pinch the edges underneath, rolling it against a non-floured section of your worktop to create a perfectly smooth ball with tension. Place the 12 rolls snugly into a prepared 9x13 inch baking dish.
  7. Second Proof: Cover the rolls loosely and let them rise again in a warm area for 30–45 minutes, until puffy and nearly doubled.
  8. Preheat your oven to 375°F (190°C). Bake the rolls for 15–18 minutes, rotating the pan halfway through, until they are deep golden brown on top.
  9. Finish: Immediately upon removal from the oven, brush the tops generously with the 2 tablespoons of melted butter. Let cool in the pan for 5 minutes before serving warm.