Soft Butter Rolls
These pillowy, golden butter rolls are incredibly soft, rich, and melt-in-your-mouth delicious.
Ingredients
- •4 cups all-purpose flour (500g)
- •2 1/4 teaspoons active dry yeast (1 packet or 7g)
- •1/4 cup granulated sugar (50g)
- •1 1/2 teaspoons salt
- •1 cup warm milk (240ml)
- •1/4 cup unsalted butter, melted (60g)
- •2 large eggs, room temperature
- •2 tablespoons unsalted butter, melted (for brushing)
Instructions
- 1
In a large bowl, whisk together the warm milk, sugar, and active dry yeast. Let it sit for 5 to 10 minutes until the mixture becomes frothy.
- 2
Add the melted butter, eggs, and salt to the yeast mixture, whisking until well combined.
- 3
Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or a stand mixer fitted with a dough hook until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes, or until the dough becomes smooth and elastic.
- 5
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- 6
Punch down the risen dough and transfer it to a clean work surface. Divide the dough evenly into 12 equal pieces.
- 7
Roll each piece into a smooth ball and arrange them in a greased 9x13-inch baking pan.
- 8
Cover the rolls and let them rise a second time for 30 to 45 minutes until puffy and crowded together.
- 9
Preheat your oven to 350°F (175°C).
- 10
Bake the rolls for 18 to 22 minutes, or until the tops are golden brown.
- 11
Remove from the oven and immediately brush the hot rolls with the remaining 2 tablespoons of melted butter for a shiny, rich crust.
💡 Chef tips
- For the best texture, ensure your milk is warm to the touch (around 105°F to 110°F) so it activates the yeast without killing it.
- You can assemble these rolls the night before, let them do their second rise in the refrigerator overnight, and bake them fresh in the morning.
- Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
✅ How it should turn out
The finished rolls are tall, pillowy soft with a golden-brown crust, wonderfully buttery in aroma, and possess a tender, melt-in-your-mouth crumb.