• 1 cup warm whole milk
• 2 1/4 tsp yeast
• 3 tbsp sugar
• 4 tbsp butter softened
• 1 egg
• 1 tsp salt
• 3 1/4–3 1/2 cups flour
• 2 tbsp melted butter (for brushing)

Activate yeast

In a bowl mix warm milk, sugar, and yeast

Let sit until foamy (10 minutes)

Add egg, butter, and salt

Mix then add flour (start with 3 1/4 cup) gradually until a soft dough forms

Knead

Knead by hand or in a mixer until the dough is soft and slightly tacky (you might need to add the extra flour)

First rise

Cover and rise 1 hour until doubled

Shape

Divide into 12 pieces (dough balls around 68 grams each)

Roll into a smooth ball and place in a buttered 9×13 pan

*if you’re baking them the next day put them in the fridge now, then let them do the second rise tomorrow and hour before baking*

Second rise

Cover and rise 30-45 minutes until puffy

Bake

Bake at 375 for 15-18 minutes until golden

Finish

Brush hot rolls with melted butter