Yield: 12 large rolls

Preparation Time

• Prep: 30 minutes
• First Rise: 1½–2 hours
• Second Rise: 45–60 minutes
• Bake: 20–25 minutes

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Ingredients

Dough

• 4 cups (500 g) bread flour
• ¼ cup (50 g) granulated sugar
• 2¼ tsp (7 g) instant yeast (1 packet)
• 1 tsp salt
• 1 cup (240 ml) warm whole milk (105–110°F / 40–43°C)
• 1 large egg (room temperature)
• ¼ cup (56 g) unsalted butter, softened
• 2 tbsp milk powder (optional, for richer flavor)

Egg Wash

• 1 egg
• 1 tbsp milk

Topping (Optional)

• Sesame seeds
• Melted butter after baking

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Equipment

• Large mixing bowl or stand mixer
• Kitchen scale (recommended)
• 9×13-inch (23×33 cm) baking pan
• Plastic wrap or towel
• Pastry brush

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Step 1 – Activate the Yeast

If using active dry yeast:

1. Mix warm milk with 1 tablespoon sugar.
2. Sprinkle yeast over the milk.
3. Let stand for 5–10 minutes until foamy.

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

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Step 2 – Mix the Dough

Combine:

• Flour
• Sugar
• Salt
• Milk powder (if using)

Add:

• Warm milk
• Egg
• Yeast mixture

Mix until a rough dough forms.

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Step 3 – Knead

Knead for about 8 minutes.

Add softened butter gradually.

Continue kneading another 10–15 minutes until smooth, stretchy, and elastic.

Windowpane Test

Stretch a small piece of dough.

If it stretches thin enough to let light through without tearing, it’s ready.

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Step 4 – First Rise

Place dough in a lightly greased bowl.

Cover.

Rise until doubled:

• 75°F (24°C): 1½–2 hours
• Warmer kitchens: about 1 hour

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Step 5 – Divide

Punch down gently.

Weigh dough.

Divide into:

• 12 pieces (about 70–75 g each)

Roll each into a smooth ball.

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Step 6 – Shape

Arrange balls in a greased baking pan with slight spacing.

Cover.

Rise again until doubled (45–60 minutes).

They should touch each other before baking.

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Step 7 – Egg Wash

Mix:

• 1 egg
• 1 tbsp milk

Brush gently.

Sprinkle sesame seeds if desired.

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Step 8 – Bake

Bake at:

350°F (175°C)

20–25 minutes.

The tops should be deep golden brown.

Internal temperature:

• 190°F (88°C)

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Step 9 – Finish

Brush hot rolls with melted butter.

Cool 10–15 minutes.

Serve warm.

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Nutrition Information (Approximate, per roll)

Based on 12 rolls made with the listed ingredients.

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Tips for Extra-Fluffy Bread

• Bread flour gives the best chew and rise.
• Knead until the dough passes the windowpane test.
• Avoid adding too much extra flour; the dough should be soft and slightly tacky.
• Use room-temperature ingredients.
• Don’t overbake, or the rolls may dry out.
• Brush with butter immediately after baking for a soft crust.

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Storage

• Room temperature: 2–3 days in an airtight container.
• Refrigerator: Up to 5 days (may dry slightly).
• Freezer: Up to 2 months. Wrap well and thaw at room temperature before reheating.

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Frequently Asked Questions (Q&A)

Q: Can I use all-purpose flour?
A: Yes. The rolls will still be soft but slightly less chewy than when made with bread flour.

Q: Why didn’t my dough rise?
A: Common causes include expired yeast, milk that was too hot (which can kill yeast), or a room that was too cool. Give the dough more time in a warm place.

Q: Can I make the dough ahead?
A: Yes. After the first rise, refrigerate the dough overnight. Let it come close to room temperature, shape, allow the second rise, and then bake.

Q: Can I freeze the dough?
A: Yes. Freeze after shaping. Thaw overnight in the refrigerator, let the rolls complete the second rise, then bake.

Q: How do I keep the rolls soft?
A: Store them in an airtight container once fully cooled, and avoid overbaking.

Q: Can I make these without eggs?
A: Yes. Replace the egg in the dough with about ¼ cup (60 ml) additional milk or use a commercial egg replacer. The texture may be a bit less rich.

Q: Can I add fillings?
A: Yes. These buns work well with cheese, chocolate, jam, cinnamon sugar, or savory fillings like cooked chicken or seasoned vegetables.