Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 cup Warm Milk (105°F–115°F)
  • 2 tablespoons Granulated Sugar
  • ¼ cup melted Unsalted Butter (cooled slightly)
  • 1 large Egg (room temperature)
  • 3 cups + 2 tablespoons All-Purpose Flour
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons melted Unsalted Butter (for glaze)

Instructions:

  1. Activate the Yeast: Combine warm milk, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until frothy.
  2. Mix Wet Ingredients: Whisk the melted butter and egg into the activated yeast mixture.
  3. Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
  4. Form the Dough: Gradually add the wet mixture to the dry ingredients. Mix until a shaggy dough forms.
  5. Knead: Turn the dough onto a lightly floured surface. Knead vigorously for 6–8 minutes until the dough is smooth and elastic. (If using a stand mixer, knead with the dough hook for 5–6 minutes).
  6. First Rise (Quick Proof): Place dough in a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm spot for 20 minutes until visibly puffed.
  7. Shape the Rolls: Gently punch down the dough. Divide into 12 equal pieces. Roll each piece into a tight ball, ensuring the surface is smooth. Arrange snugly in a lightly greased 9x13 inch baking dish.
  8. Second Rise (Final Proof): Cover loosely and let rise again for another 20 minutes until puffy and touching each other. Preheat oven to 375°F (190°C) during the last 10 minutes of this rise.
  9. Bake: Bake for 15–18 minutes until deep golden brown on top.
  10. Glaze and Serve: Immediately brush the tops generously with the remaining 2 tablespoons of melted butter while hot. Serve warm.