Bread Rolls (1 Dozen) Recipe

Activate and combine

Warm the milk and water together until around 100–110°F (38–43°C) — warm to the touch but not hot. Pour 1 cup warm water and 1 cup warm milk into a large mixing bowl. Stir in the granulated sugar and sprinkle the instant yeast over the liquids. Let stand 5 minutes until foamy (if using active dry yeast instead of instant, bloom it separately).

Mix dry ingredients

In a separate bowl whisk together the 4 cups of all-purpose flour and 1 teaspoon salt. Reserve.

Combine dough

Add the softened butter and the whole egg to the yeast-liquid mixture and whisk to combine. Gradually add the flour mixture, about 1 cup at a time, stirring with a wooden spoon or dough hook on low speed until a shaggy dough forms.

Knead the dough

Turn the dough onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, adding small additional flour pinches only if dough is excessively sticky. Alternatively, knead with a stand mixer fitted with a dough hook on medium-low for 6–8 minutes.

First rise

Lightly oil a large bowl and place the kneaded dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes (time will vary with room temperature).

Divide and shape

Gently deflate the risen dough on a lightly floured surface. Divide into 12 equal portions (each about 60–70 g / 2.1–2.5 oz). Shape each portion into a tight round roll by stretching the surface underneath and pinching the seam closed so the top is smooth.

Arrange for final rise

Place the shaped rolls seam-side down on a greased or parchment-lined 9x13-inch (or two sheet pans) baking pan, spacing them about 1 inch apart for slightly touching dinner rolls or 2–3 inches apart for separate rolls. Cover loosely with greased plastic wrap or a clean towel and let proof until puffy and nearly doubled, about 30–45 minutes.

Preheat oven

About 15 minutes before the end of the proofing time, preheat the oven to 375°F (190°C). Position a rack in the middle of the oven.

Brush and top

If using egg wash: whisk 1 egg with 1 tablespoon water and gently brush the tops of the proofed rolls for a glossy finish. For a softer, buttery crust, omit egg wash and brush with 1–2 tablespoons melted butter instead. Sprinkle coarse salt or sesame seeds on top if desired.

Bake

Bake in the preheated oven for 15–18 minutes, until the rolls are golden brown on top and register about 190°F (88°C) internal temperature when tested with an instant-read thermometer.

Finish

Remove rolls from the oven and immediately brush the tops with the remaining melted butter for shine and softness. Transfer rolls to a wire rack to cool slightly before serving. Serve warm or at room temperature.