3 Rolls Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl, stir in the sugar and sprinkle the instant yeast over the top. Let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive; start with fresh yeast.

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

Add the foamy yeast mixture, melted butter, milk and the egg to the flour. Mix on low speed until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic, and slightly tacky. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8–10 minutes.

Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 60–90 minutes depending on room temperature.

Prepare filling while dough rises. For sweet rolls: mix softened butter, brown sugar, cinnamon and 1/8 tsp salt into a spreadable paste. For savory rolls: grate the cheddar and set aside with ham slices; if you like, combine butter with a pinch of black pepper and 1/8 tsp salt to help adhesion.

After dough has doubled, turn it out onto a lightly floured surface and gently press to deflate. Roll the dough into a rectangle roughly 12 x 8 inches and about 1/4 inch thick.

Spread the chosen filling evenly over the dough, leaving a 1/2-inch bare margin along one long edge to seal. For sweet: spread cinnamon-sugar butter. For savory: place a thin layer of softened butter, then sprinkle grated cheddar and arrange ham slices evenly.

Starting from the long side opposite the bare margin, roll the dough tightly into a log. Pinch the seam to seal and gently roll the log under your hands to even out the shape.

Divide the log into 3 equal pieces (each about 3–4 inches long). Use a sharp knife or dental floss to cut cleanly without squashing the roll.

Place the 3 rolls cut-side up (or seam-side down if you prefer a smoother top) on a parchment-lined baking sheet or in a small baking dish, leaving about 1/2–1 inch between them to allow for expansion. Cover loosely with plastic wrap or a damp towel and let them proof for 30–45 minutes until puffy.

Preheat the oven to 375°F (190°C) while the rolls are proofing.

Whisk the egg with 1 teaspoon water to make an egg wash. Gently brush the tops of the rolls with the egg wash and sprinkle with coarse sea salt for savory rolls or sanding sugar for sweet rolls, if using.

Bake in the preheated oven for 18–22 minutes, rotating the sheet halfway through, until the rolls are golden brown and an instant-read thermometer inserted into the center of a roll reads about 190–200°F (88–93°C). If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Remove from the oven and transfer to a wire rack. Let cool 10–15 minutes before serving so the interior finishes setting.