Ingredients
Scale
- 1 ¼ cups milk
- ¼ cup water
- ¼ cup (57 g) butter, softened or melted
- 2 tablespoons (27 g) granulated sugar
- 1 tablespoon instant or active dry yeast
- 1 large egg
- 1 ¼ teaspoons salt
- 4 ¼ to 4 ½ cups (604–639 g) all-purpose flour
- Additional butter, for brushing hot, baked rolls
Instructions
- Heat the milk until tiny bubbles form around the edges and the milk is steaming. Pour into the bowl of a stand mixer fitted with the dough hook.
- Add the water, butter, and sugar. Let the mixture cool until warm.
- Stir in the yeast and let rest for 5-7 minutes until the yeast is foamy.
- Add the egg, salt, and flour (start with 3 3/4 to 4 cups flour) and mix, adding additional flour gradually, until the dough clears the sides of the bowl and forms a soft, sticky ball.
- Knead for 5-6 minutes until the dough is soft and smooth.
- Let the dough rise in a warm spot until doubled, about an hour.
- Grease a 9X13-inch pan. Lightly punch down the dough and turn out onto a lightly greased countertop.
- Divide the dough into 12 equal pieces (3 to 3.5 ounces each). Roll each piece into a round ball and place in the prepared pan, spacing 1/2-inch apart.
- Preheat the oven to 375 degrees F. Place an oven rack in the middle position.
- Cover and let the rolls rise until doubled.
- Bake the rolls for 15-20 minutes until golden on the tops and bottoms. Butter the tops of the rolls immediately out of the oven.
Notes
- Letting the yeast activate first helps the dough rise better.
- Do not over-flour the dough to keep it soft.
- Brush with butter immediately after baking for extra flavor.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg