Bread Rolls Recipe

Prepare liquids

Warm the milk and water together until they register about 100–110°F (38–43°C) or feel warm to the touch but not hot. In a small bowl, whisk the warm liquid with the sugar until dissolved. Sprinkle the instant yeast over the liquid and let sit 5–8 minutes until foamy (if using very fresh instant yeast it may foam quickly).

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour and salt. Toss briefly to combine.

Combine dough

Add the softened butter, the beaten egg, and the foamy yeast mixture to the flour. Mix on low speed (or stir with a wooden spoon) until the dough comes together into a shaggy mass, about 2–3 minutes. If the dough seems excessively dry, add up to 1–2 tablespoons additional warm water; if too sticky, add up to 1–2 tablespoons extra flour.

Knead

Knead the dough on medium-low speed with the dough hook for 6–8 minutes until smooth, elastic, and slightly tacky. Alternatively, turn onto a lightly floured surface and knead by hand for 10 minutes. The dough should pass the windowpane test (stretch thin without tearing).

First rise

Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free spot until doubled in size, about 60–75 minutes depending on room temperature.

Divide and shape

Turn the risen dough out onto a lightly floured surface and gently degas. Divide into 12 equal portions (about 70–80 g / 2.5–3 oz each). Cup each portion and shape into a tight roll by pulling edges underneath to form a smooth top.

Arrange on baking sheet

Place the shaped rolls on a parchment-lined baking sheet or in a greased 9x13-inch baking pan, leaving about 1–1.5 inches between rolls for expansion. Cover loosely with lightly greased plastic wrap or a towel and let proof until puffy and nearly doubled, about 30–45 minutes.

Preheat oven

Preheat the oven to 375°F (190°C) while the rolls are finishing their final proof. Position a rack in the center of the oven.

Egg wash and optional topping

Just before baking, brush the tops lightly with the beaten egg wash to develop a glossy, golden crust. If desired, sprinkle coarse sea salt or sesame seeds on top.

Bake

Bake the rolls for 15–18 minutes, rotating the pan halfway through, until the tops are deep golden brown and the internal temperature reaches 190–195°F (88–90°C). Thicker pans or darker pans may shorten or lengthen time slightly.

Brush with butter

Remove the rolls from the oven and immediately brush the tops with melted butter for a soft, flavorful crust. Transfer to a cooling rack and let cool 10–15 minutes before serving so they set but remain warm.