Soft Butter Rolls
These pillowy, golden-brown rolls are rich with butter and perfect for any dinner table.
Ingredients
- •4 cups all-purpose flour (500g)
- •1/4 cup granulated sugar (50g)
- •2 1/4 teaspoons instant yeast (1 standard packet)
- •1 1/2 teaspoons salt
- •1 cup whole milk, warmed to 110°F (240ml)
- •4 tablespoons unsalted butter, melted (56g)
- •1 large egg, room temperature
- •2 tablespoons unsalted butter, melted (for brushing tops)
Instructions
- 1
In a large mixing bowl, whisk together 2 cups of flour, sugar, yeast, and salt.
- 2
Add the warm milk, melted butter, and egg to the dry ingredients, mixing until combined.
- 3
Gradually add the remaining flour, 1/2 cup at a time, until a soft, slightly tacky dough forms.
- 4
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.
- 5
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for 60 minutes or until doubled in size.
- 6
Punch the dough down, divide into 12 equal pieces, and shape them into smooth balls.
- 7
Arrange the balls in a greased 9x13 inch baking pan, cover, and let rise for another 30 minutes.
- 8
Preheat your oven to 375°F (190°C).
- 9
Bake for 18-20 minutes until the tops are golden brown.
- 10
Brush the hot rolls immediately with the remaining melted butter and let cool slightly before serving.
💡 Chef tips
- To make ahead, you can prepare the dough, shape the rolls, and refrigerate them overnight; let them come to room temperature and rise before baking the next day.
- Ensure your milk is warm but not hot, as temperatures above 120°F can kill the yeast and prevent the rolls from rising.
- Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze for up to one month.
✅ How it should turn out
The finished rolls should be incredibly soft and airy with a buttery, golden crust and a sweet, tender crumb that pulls apart easily.