ACTIVATE THE YEAST

In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy. This step ensures your yeast is active and ready to work.

MAKE THE DOUGH

In a large mixing bowl, combine flour and salt. Add the yeast mixture, egg, and softened butter. Mix until a sticky dough forms.

KNEAD THE DOUGH

Turn the dough onto a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. If you’re using a stand mixer, knead with a dough hook for 5 minutes.

I usually just use the mixer for 3-5 minutes and knead the dough for about one minute just to feel the consistency of the dough. The dough should not be too sticky and it should be easy to knead. Feel free to add some flour to achieve that consistency.

FIRST RISE

Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place. I usually let it rise for 2 hours, or until doubled in size.

SHAPE THE ROLLS

Punch down the dough and divide it into 16 equal pieces. Roll each piece into a smooth ball and place on a greased baking dish or sheet pan, leaving a little space between them.

SECOND RISE

Cover again and let the rolls rise for 1 hour until puffy.

BAKE

Preheat your oven to 375°F (190°C). Bake rolls for 15–18 minutes, or until golden brown on top.

BUTTER & SERVE

Brush the warm rolls generously with melted butter right out of the oven. Serve immediately and watch them disappear!