Ingredients:
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2 1/4 tsp active dry yeast (1 packet)
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1/2 cup warm water (about 110°F / 43°C)
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1 tsp sugar
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3 1/2 cups all-purpose flour
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1 tsp salt
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2 tbsp unsalted butter, melted
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1 cup milk (warm, about 110°F / 43°C)
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1 large egg
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1 tbsp olive oil (for greasing the bowl)
Instructions:
1. Activate the Yeast:
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In a small bowl, combine the warm water, sugar, and yeast. Stir gently to dissolve. Let it sit for 5-10 minutes, until it becomes foamy. If the yeast doesn’t foam, it may be inactive, and you’ll need to try a new packet.
2. Prepare the Dough:
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In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, melted butter, milk, and egg.
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Stir the mixture until a dough forms. Once it comes together, turn it out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic.
3. First Rise:
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Lightly grease the inside of a large bowl with olive oil. Place the dough in the bowl and cover it with a clean kitchen towel or plastic wrap.
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Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
4. Shape the Rolls:
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After the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide the dough into 12 equal pieces (for standard-sized rolls).
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Shape each piece into a ball by rolling it in your hands or pinching the dough at the edges and tucking it underneath.
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Place the dough balls into a greased 9×13-inch baking dish or on a baking sheet lined with parchment paper. Arrange them so they’re close together but not touching.
5. Second Rise:
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Cover the rolls loosely with a clean towel and let them rise for another 30-45 minutes, until they puff up and fill the pan.
6. Bake:
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Preheat your oven to 375°F (190°C).
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Bake the rolls for 15-20 minutes, or until they are golden brown on top.
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If you’d like a softer top, brush the rolls with a little bit of melted butter as soon as they come out of the oven.
7. Cool and Serve:
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Allow the rolls to cool in the pan for a few minutes before serving.
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Serve warm with butter or your favorite spread!
Tips:
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Making the dough ahead: You can prepare the dough ahead of time and refrigerate it after the first rise. Just punch it down, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and baking.
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For Soft Rolls: If you prefer super soft rolls, you can cover them tightly with foil during the last 5-10 minutes of baking to keep the moisture in.
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Add-ins: You can add things like garlic (minced or roasted), cheese, or herbs (like rosemary or thyme) to the dough for added flavor.
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Freezing: These rolls freeze well! Let them cool completely, then place them in an airtight container or bag in the freezer for up to 3 months. To reheat, simply wrap in foil and bake at 350°F for 10-15 minutes.
These bread rolls are perfect for any meal and will leave your kitchen smelling amazing. Enjoy them fresh and warm!