Ingredients
- 1 cup warm whole milk (100–110°F)
- ¼ cup warm water (100–110°F)
- ¼ cup sugar
- 2¼ tsp instant yeast (or active dry, bloomed)
- 1 large egg, room temperature (optional)
- 3½–4 cups bread flour (start with 3⅓ cups / 400 g)
- 1¼ tsp fine salt
- 4 Tbsp unsalted butter, very soft, plus more melted for brushing
Equipment
- stand mixer with dough hook (or mixing bowl)
- 9×13-inch baking dish
- measuring cups and spoons
- bench scraper
- pastry brush
Method
- Whisk together warm milk, water, sugar, egg (if using), and yeast. If using active dry yeast, bloom for 5–10 minutes until foamy.
- Stir in flour and salt until a shaggy dough forms.
- Knead the dough, adding soft butter, until smooth and slightly tacky (6–8 minutes by mixer or 10 minutes by hand).
- Let the dough rest for 10 minutes. Divide into 12 equal pieces, shape into balls, and arrange in a greased 9×13-inch baking dish.
- Cover and let rise 35–55 minutes, or until puffy and nearly doubled in size.
- Bake at 375°F (190°C) for 15–18 minutes, or until golden brown and internal temperature reaches 200–205°F.
- Brush warm rolls with melted butter. Cool briefly before serving.
Nutrition
Calories: 165kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 180mgPotassium: 50mgFiber: 1gSugar: 4gVitamin A: 180IUCalcium: 22mgIron: 1.4mg
Notes
Overnight: Shape rolls, cover, and chill 8–16 hours. Bake straight from cold, adding 3–5 minutes.
No egg: Omit egg and add 1 Tbsp milk powder or 1 Tbsp extra butter.
Half batch: Use 8×8-inch pan; bake 10–14 minutes.
Bread machine: Run dough cycle, then shape, proof, and bake.
No egg: Omit egg and add 1 Tbsp milk powder or 1 Tbsp extra butter.
Half batch: Use 8×8-inch pan; bake 10–14 minutes.
Bread machine: Run dough cycle, then shape, proof, and bake.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!