Soft Butter Rolls
These pillowy, golden-brown rolls are enriched with butter and milk for a melt-in-your-mouth texture that pairs perfectly with any meal.
Ingredients
- •4 cups all-purpose flour (500g)
- •1/4 cup granulated sugar (50g)
- •2 1/4 teaspoons instant yeast (1 packet)
- •1 1/2 teaspoons salt
- •1 cup whole milk, warmed (240ml)
- •4 tablespoons unsalted butter, softened (55g)
- •1 large egg, room temperature
- •1 tablespoon melted butter for brushing
Instructions
- 1
In a large bowl or stand mixer, combine the flour, sugar, yeast, and salt.
- 2
Add the warm milk, softened butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
- 3
Knead the dough on a lightly floured surface for about 8-10 minutes until it is smooth, elastic, and passes the windowpane test.
- 4
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes, or until doubled in size.
- 5
Punch the dough down gently and divide it into 12 equal pieces. Shape each piece into a smooth ball.
- 6
Arrange the balls in a greased 9x13 inch baking pan. Cover and let rise for another 30-45 minutes until puffy.
- 7
Preheat your oven to 375°F (190°C).
- 8
Bake the rolls for 18-20 minutes until they are golden brown on top.
- 9
Remove from the oven and immediately brush the tops with the melted butter while still hot.
💡 Chef tips
- For overnight preparation, place the shaped rolls in the refrigerator after the second rise and bake them straight from the fridge the next morning, adding 5 minutes to the bake time.
- Ensure your milk is warm to the touch (about 110°F) but not hot, as excessive heat will kill the yeast.
- Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze them for up to a month.
✅ How it should turn out
The finished rolls should be incredibly soft and airy with a rich, buttery aroma and a delicate golden crust that pulls apart easily.