Rolls Recipe

Prepare liquids

Warm the milk until it's lukewarm (about 105–115°F / 40–46°C). If using whole milk, heat gently on the stove or in the microwave. In a small bowl combine the warm water, 1 tablespoon of the sugar (from the 2 tbs), and the instant yeast. Stir and let sit 5–7 minutes until foamy. Meanwhile, lightly beat the egg and set aside.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if kneading by hand), combine 3 cups all-purpose (or bread) flour, the whole wheat flour (if making wheat rolls; otherwise use 1 more cup all-purpose for white rolls), the remaining 1 tablespoon sugar, and the salt. Whisk briefly to distribute.

Combine and form dough

Add the softened butter, foamy yeast mixture, warmed milk, and beaten egg to the dry ingredients. Mix on low speed until ingredients are combined (about 2–3 minutes). Increase speed to medium and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If the dough is too sticky, add up to 1/2 cup more flour, a tablespoon at a time. If too dry, add a teaspoon of warm water at a time.

First rise

Lightly oil a large bowl and place the dough inside, turning once to coat with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 60–75 minutes depending on room temperature.

Divide and shape

Punch the risen dough down gently to release excess air. Turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces (about 2.5–3 oz / 70–85 g each). Shape each piece into a smooth ball by tucking edges underneath and rolling on the counter with your palm for a tight surface.

Arrange in pan

Place the shaped rolls seam-side down into a greased 9x13-inch baking pan (or two 8-inch pans) about 1/2 inch apart for a pull-apart configuration, or spacing further for individual rolls. Cover loosely with lightly greased plastic wrap or a clean towel.

Second rise

Let the rolls proof in a warm place until puffy and nearly doubled, about 30–45 minutes. They should spring back slowly when gently pressed with a finger.

Preheat oven

About 10 minutes before baking, preheat the oven to 375°F (190°C).

Optional egg wash

If you want shiny, golden tops, lightly brush the tops of the rolls with egg wash (one beaten egg mixed with 1 tablespoon water) just before baking. For a soft, buttery crust instead, skip the egg wash and plan to brush with melted butter immediately after baking.

Bake

Bake the rolls in the preheated oven for 18–22 minutes, rotating the pan halfway through, until the tops are deep golden brown and an instant-read thermometer inserted into the center of a roll reads about 190–195°F (88–91°C). If baking in smaller pans or as individual rolls, check after 15 minutes.

Finish

Remove the rolls from the oven. Immediately brush with the melted butter for a soft, glossy finish. If using coarse salt or sesame seeds, sprinkle them on right after brushing (if using egg wash, sprinkle before baking). Let cool in the pan for 10 minutes, then transfer to a wire rack to cool slightly before serving. Serve warm.