Ingredients
Method
- In a large bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and 1 tablespoon of the sugar. Let it stand for 5 minutes, until foamy.
- Add the remaining sugar, the egg, softened butter, salt and 1 cup of the flour. Mix until combined. Add the remaining 2 cups of flour and mix until a soft dough forms and pulls away from the sides of the bowl. If it is very sticky, add more flour 1 tablespoon at a time.
- Knead the dough on a lightly floured surface for 8 to 10 minutes, or for 5 to 6 minutes with a dough hook, until smooth and elastic. It should feel soft and slightly tacky.
- Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
- Grease a 9x13-inch baking pan. Punch down the dough and divide it into 15 equal pieces. Shape each piece into a smooth ball and arrange them in the pan in 3 rows of 5. Cover and let rise for 45 to 60 minutes, until puffy and touching.
- Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes, until golden brown on top.
- Brush the hot rolls with the melted butter. Let them cool in the pan for 10 minutes before serving.
Notes
Herb and salt finish: for a savory finish, stir 1 teaspoon of chopped fresh thyme into the melted butter before brushing, then sprinkle the rolls with a pinch of flaky salt.
Make ahead: shape the rolls, cover the pan tightly and refrigerate overnight, up to 16 hours. Let them stand at room temperature for 1 to 2 hours, until puffy, then bake as directed.
To freeze: cool the baked rolls completely and freeze for up to 3 months. Thaw at room temperature and warm in a 300°F (150°C) oven for 10 minutes.
Active dry yeast: use the same amount; the rises will take a little longer.
To make them vegan: use unsweetened plant-based milk and vegan butter, and replace the egg with 3 extra tablespoons of milk.