Ingredients
- 4 cups all-purpose flour
- 1 packet (7 g) active dry yeast
- ½ cup warm milk
- ½ cup warm water
- ¼ cup sugar
- ½ tsp salt
- 4 tbsp butter, melted (plus extra for brushing)
- 1 large egg
Instructions
- Activate yeast: Mix warm milk, warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make dough: In a large bowl, combine flour and salt. Add yeast mixture, melted butter, and egg. Knead until smooth and elastic.
- First rise: Cover and let rise 1–1.5 hours until doubled.
- Shape rolls: Punch down dough, divide into 12–16 portions, shape into balls, and place on a greased baking pan.
- Second rise: Cover and let rise 30–40 minutes.
- Bake: Preheat oven to 190°C (375°F). Brush rolls with melted butter and bake 15–20 minutes until golden.
- Serve warm, brushing extra butter on top if desired.
If you like, I can also give a super soft “no-knead” version that’s even quicker and ultra-buttery 😋 Would you like me to do that?
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