Homemade Yeast Rolls
Ingredients
- • 240 ml warm milk
- • 7 g active dry yeast
- • 50 g granulated sugar
- • 60 g unsalted butter, melted
- • 1 item large egg
- • 450 g all-purpose flour
- • 6 g salt
- • 30 g unsalted butter for brushing, melted
Instructions
- 1
In a large mixing bowl, combine warm milk (110°F/43°C), yeast, and 1 tablespoon of the sugar. Stir gently and let stand for 5-10 minutes until foamy and activated.
- 2
Add the remaining sugar, melted butter, and egg to the yeast mixture. Whisk until well combined.
- 3
In a separate bowl, whisk together flour and salt. Add to the wet ingredients and stir with a wooden spoon until a shaggy dough forms.
- 4
Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Add small amounts of flour only if dough is too sticky.
- 5
Place dough in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm place for 60-90 minutes, until doubled in size.
- 6
Punch down the dough and turn out onto a lightly floured surface. Divide into 12 equal pieces (about 65g each).
- 7
Shape each piece into a smooth ball by pulling the edges underneath and pinching to seal. Place rolls on a parchment-lined baking sheet, spacing them 2 inches apart.
- 8
Cover rolls with a towel and let rise for 30-45 minutes until puffy and nearly doubled.
- 9
Preheat oven to 375°F (190°C) during the final 15 minutes of rising.
- 10
Bake for 16-18 minutes until golden brown on top and the internal temperature reaches 190°F (88°C).
- 11
Remove from oven and immediately brush tops with melted butter. Let cool for 5 minutes before serving.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect rolls is patience with the rising times and ensuring your milk is the right temperature - too hot will kill the yeast, too cold won't activate it. Test with your finger; it should feel like warm bath water. For extra-soft rolls, place them closer together so they touch while baking, creating those signature pull-apart sides."
