2 Rolls Recipe

Mix yeast and wet ingredients

Warm the water and milk together until about 100–110°F (warm to the touch). In a medium bowl, sprinkle the instant yeast and sugar over the warm liquid; let sit 2–3 minutes until foamy. Whisk in the softened butter and the egg until combined.

Combine dry ingredients and form dough

In a separate large bowl, whisk together the flour and salt. Make a well in the center and pour the wet mixture in. Using a wooden spoon or your hand, mix until a shaggy dough forms. If dough seems extremely dry, add up to 1 tbsp additional warm water; if too sticky, add up to 1 tbsp more flour.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. Alternatively, knead in a stand mixer with a dough hook on medium-low for 5–6 minutes.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

Prepare sweet filling

If making sweet rolls: stir together the softened filling butter, brown sugar, and ground cinnamon until spreadable.

Prepare savory filling

If making savory rolls: have the grated cheddar and chopped ham ready and mixed so it’s easy to sprinkle during assembly.

After the dough has doubled, turn it out onto a lightly floured surface and press gently to deflate. Roll into a rectangle approximately 9 x 6 inches (23 x 15 cm).

Spread the chosen filling evenly over the dough, leaving a 1/4-inch border along one long edge. For sweet: spread cinnamon-brown sugar butter. For savory: scatter cheddar and ham and dot with the 1 tbsp softened butter if desired.

Starting from the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or dental floss, cut the log into 2 equal rolls (each about 4–4.5 inches long). Place the rolls cut-side up in a small greased baking dish or on a parchment-lined baking sheet, leaving space between them to expand.

Cover loosely with lightly oiled plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Preheat the oven to 375°F (190°C) about 10 minutes before baking.

Whisk the egg (or yolk) with 1 tsp milk and brush lightly over the tops of the risen rolls. Sprinkle coarse sugar over sweet rolls if desired.

Bake on the center rack for 18–22 minutes, until the tops are deep golden brown and an instant-read thermometer inserted into the center reads about 190–200°F (88–93°C). If using savory filling with cheese, bake until cheese is melted and edges brown.

Remove from oven and transfer rolls to a wire rack. Let cool 10–15 minutes before serving so the filling sets slightly.