Yield: 6 large rolls (or 9 medium rolls)

Preparation Time

• Prep: 25 minutes
• First Rise: 60–90 minutes
• Second Rise: 45–60 minutes
• Bake: 20–25 minutes
• Total: About 3 hours

Ingredients

Dry Ingredients

• 3½ cups (440 g) bread flour (or all-purpose flour)
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt
• 2¼ teaspoons (7 g) instant yeast (1 packet)

Wet Ingredients

• 1 cup (240 ml) warm milk (38–43°C / 100–110°F)
• 1 large egg (room temperature)
• ¼ cup (60 g) unsalted butter, softened

Egg Wash

• 1 egg
• 1 tablespoon milk

Optional Topping

• Sesame seeds
• Poppy seeds
• Melted butter after baking

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Equipment

• Mixing bowl
• Stand mixer (optional)
• 9×13-inch (23×33 cm) baking dish
• Kitchen towel or plastic wrap
• Pastry brush

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Instructions

Step 1: Activate the Yeast

If using instant yeast, simply mix it with the flour.

If using active dry yeast:

• Mix warm milk with sugar.
• Sprinkle yeast on top.
• Let stand 5–10 minutes until foamy.

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Step 2: Make the Dough

Combine:

• Flour
• Sugar
• Salt

Add:

• Milk
• Egg

Mix until a rough dough forms.

Add softened butter.

Knead:

• By mixer: 8–10 minutes
• By hand: 12–15 minutes

The dough should be:

• Smooth
• Elastic
• Slightly tacky
• Not sticky

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Step 3: First Rise

Place dough into a lightly greased bowl.

Cover.

Rise until doubled:

• About 60–90 minutes.

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Step 4: Shape

Punch down gently.

Divide into:

• 6 equal pieces (about 130 g each)

Shape each piece into a smooth ball by pulling the dough underneath.

Arrange in the greased baking dish.

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Step 5: Second Rise

Cover loosely.

Rise 45–60 minutes.

The rolls should touch each other.

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Step 6: Score (Optional)

Use a sharp blade to make a small slash on top of each roll before baking.

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Step 7: Egg Wash

Whisk:

• 1 egg
• 1 tablespoon milk

Brush lightly over the rolls.

Sprinkle sesame seeds if desired.

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Step 8: Bake

Preheat oven to 180°C (350°F).

Bake:

• 20–25 minutes

The tops should be:

• Deep golden brown
• Internal temperature: about 93°C (200°F)

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Step 9: Finish

Brush hot rolls with melted butter.

Cool for 10 minutes.

Serve warm.

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Nutrition Information (Approximate)

Per roll (1 of 6)

Nutrition values are estimates and vary with ingredient brands and portion size.

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Tips for Perfect Soft Rolls

• Use bread flour for the fluffiest texture.
• Do not overheat the milk; it should be warm, not hot.
• Knead until the dough passes the “windowpane test” (it stretches thin without tearing).
• Allow both rises to complete for the best volume.
• Brush with butter immediately after baking for a softer crust.
• Store in an airtight container to keep the rolls soft.

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Variations

• Garlic Butter Rolls: Brush with garlic butter after baking.
• Cheese Rolls: Place a cube of cheese inside each dough ball before shaping.
• Honey Butter Rolls: Replace the sugar with honey and brush with honey butter after baking.
• Whole Wheat Version: Replace up to half the flour with whole wheat flour.

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Frequently Asked Questions (Q&A)

Q: Can I use all-purpose flour?
Yes. Bread flour gives a slightly chewier, fluffier texture, but all-purpose flour works well.

Q: Why didn’t my rolls rise?
Common causes include expired yeast, milk that was too hot, or a room that was too cold.

Q: Can I make the dough ahead?
Yes. After the first rise, refrigerate the dough overnight. Shape and let it come to room temperature before the second rise and baking.

Q: Can I freeze the rolls?
Yes. Cool completely, wrap well, and freeze for up to 3 months. Thaw and warm before serving.

Q: How do I get a shiny golden crust?
Use an egg wash before baking and brush with melted butter immediately after baking.

Q: Why are my rolls dense?
Dense rolls are usually caused by under-kneading, not allowing enough rising time, or adding too much flour.