• 1 cup warm water
• 2 1/2 tsp yeast
• 2 tbsp honey or sugar (30 grams honey)
• 3 tbsp butter melted
• 1 egg
• 1 1/2 tsp salt
• 3 1/2 cups bread flour or all purpose (420 grams)
• 1 tbsp milk (for brushing before baking)

Activate the yeast

In a large bowl, mix warm water, yeast, and honey. Let it sit for 10 minutes until foamy on top.

Add wet + dry:

Stir in butter and egg, then add flour and salt. Mix until a shaggy dough forms.

Knead:

Knead by hand (8-10 min) or with a stand mixer and dough hook (6-7 min) until soft, smooth, and slightly tacky but not sticky.

If dough sticks to your fingers, sprinkle

in a tablespoon of flour at a time.

First rise:

Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.

Shape rolls:

Punch down dough and divide into 6 equal pieces (about 120-130g each).

Shape each piece into a tight ball, then roll into 7-8 inch logs. Pinch seams closed and place seam-side down on a parchment-lined baking sheet, spaced a couple inches apart.

Second rise:

Cover lightly and let rise for 30-45 minutes until puffy.

Preheat oven:
375°F (190°C).

Brush + bake:
Brush tops with milk or melted butter. Bake 15-18 minutes until golden.

Finish (optional):
Brush warm rolls again with butter for extra softness and flavor. Let cool 15 minutes before slicing.