Fresh Baked Rolls Recipe

Activate yeast (if using active dry)

If using active dry yeast instead of instant, combine the warm water (3 tbsp) and 1 tsp of the sugar in a small bowl, sprinkle the yeast (2 tsp) over, stir lightly, and let sit 5–10 minutes until foamy. If using instant yeast, skip this step and add the yeast directly to the flour in step 3.

Warm the milk until just warm to the touch (about 100–110°F / 38–43°C). Do not overheat or it may kill the yeast.

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl if mixing by hand), whisk together the flour (4 cups), sugar (2 tbsp), and salt (1.5 tsp). If using instant yeast, add it here and whisk to distribute.

Add the softened butter (3 tbsp), warm milk (1 cup), warm water/yeast mixture (if prepared), and the egg (1). Mix on low speed until the flour is hydrated and a shaggy dough forms (about 1–2 minutes).

Increase mixer speed to medium and knead with the dough hook for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not overly sticky. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes. If dough is too sticky, add flour 1 tbsp at a time; if too dry, add warm water 1 tsp at a time.

Lightly oil a large bowl and place the dough inside, turning once so the top is lightly coated in oil. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1.5 hours.

After the dough has doubled, gently punch it down to release gas. Turn it out onto a lightly floured surface and divide the dough into 12 equal portions (for dinner-roll-size). Use a kitchen scale to make portions about 65–70 g each if precise portions are desired.

Shape each portion into a tight roll: cup your hand over the portion and roll it in a circular motion on the counter to form a smooth top. Pinch the seams under to make a smooth surface on top.

Arrange the rolls seam-side down in a greased 9x13-inch baking pan or two 8-inch round pans, spacing them about 1/2 inch apart for soft-sided rolls or touching for pull-apart rolls.

Cover the pan loosely with plastic wrap or lightly oiled plastic and let the rolls proof in a warm place until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat the oven to 375°F (190°C) about 20 minutes before baking so it's fully up to temperature.

Prepare egg wash by beating 1 egg with 1 tablespoon water in a small bowl. Lightly brush the tops of the proofed rolls with the egg wash to promote golden color.

Optionally, sprinkle a very light pinch of coarse sea salt or flaky salt (about 1/2 tsp divided) over the tops for flavor contrast.

Bake in the preheated 375°F (190°C) oven for 18–22 minutes, rotating the pan once halfway through, until the tops are deep golden brown and the internal temperature registers 190–200°F (88–93°C).

Remove the rolls from the oven and immediately brush with melted butter (2 tbsp) for a soft, flavorful crust. Let the rolls cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling slightly before serving.