Ingredients
Scale
Choosing the right ingredients really sets these rolls apart. I always reach for the freshest flour I can find—sometimes even from a local mill nearby San Diego—and use whole milk for that subtle richness that makes the crumb tender. When I first started baking bread, I learned that quality yeast and a touch of sugar to feed it make all the difference in achieving that perfect rise. Feel free to swap out butter for olive oil if you want a lighter option, or try whole wheat flour for a nuttier flavor.
- 3 1/2 cups all-purpose flour (plus extra for kneading)
- 1 cup whole milk, warmed
- 2 1/4 teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 3 tablespoons unsalted butter, softened (or olive oil)
- 1 large egg (for brushing, optional)
Instructions
- Warm the milk until it’s just about body temperature (around 100°F/38°C), then whisk in the sugar and yeast. Set aside for 5-10 minutes until frothy—this tells you the yeast is alive and ready.
- In a large bowl, combine the flour and salt. Stir in the softened butter, then pour in the yeast mixture. Mix until a sticky dough starts to form.
- Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. When I first tried kneading, I thought more was better, but I learned that once the dough springs back, you’re done.
- Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm spot for about 1 to 1 1/2 hours, or until doubled in size. I often use the oven with just the light on—it’s a cozy little trick I picked up in professional kitchens.
- Gently punch down the dough to release air bubbles and divide into 10-12 equal pieces. Shape each into a smooth ball and place on a baking sheet lined with parchment paper, spaced apart.
- Cover the rolls loosely and let them rise again for 30-40 minutes. Meanwhile, preheat your oven to 375°F (190°C).
- If you like, beat the egg and brush it over the rolls for a shiny, golden crust. Bake for 15-18 minutes or until the tops are beautifully browned and the rolls sound hollow when tapped.
- Cool on a wire rack before serving. I always try to sneak a warm roll before anyone else wakes up—it’s impossible to resist!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
