Classic (plain) Recipe

Warm liquids and bloom yeast

Combine warm water and warm milk in a small bowl or measuring cup so the temperature is about 105–115°F (40–46°C). Stir in the 2 tablespoons sugar until dissolved. Sprinkle the instant dry yeast over the top, stir briefly, and let sit 5–7 minutes until foamy. (If using active dry yeast, let sit 8–10 minutes.)

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), whisk together the 3.5 cups all-purpose flour, 1 teaspoon salt, and remaining sugar if any. Make a well in the center.

Combine wet and dry

Add the foamy yeast mixture, 1 large egg (lightly beaten), and 3 tablespoons softened unsalted butter to the flour. Start mixing on low speed until the dough comes together, then increase to medium-low and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If mixing by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

Adjust hydration if needed

If the dough is too sticky to handle, add up to 2 tablespoons additional flour, 1 tablespoon at a time. If too dry and not coming together, add up to 1 tablespoon warm water.

First rise

Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to oil the surface. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Deflate and portion

Gently punch down the risen dough to release gas. Turn it onto a lightly floured surface and divide into 8 equal portions (about 90–100 g / 3.2–3.5 oz each) for individual rolls, or leave whole if making a single loaf.

Shape

For rolls: cup your hand over each portion and roll it on the counter to form a tight smooth ball. Place shaped rolls seam-side down on a parchment-lined sheet or in a greased 9x13-inch pan spaced 1 inch apart. For a loaf: shape into a tight log and place seam-side down in a greased 9x5-inch loaf pan.

Second rise (proof)

Cover the shaped rolls or loaf loosely with lightly greased plastic wrap or a towel and let proof until puffy and nearly doubled, about 45–60 minutes. They should spring back slowly when gently pressed.

Preheat oven

About 20 minutes into the second rise, preheat the oven to 375°F (190°C). Position a rack in the center.

Optional egg wash

For a shinier, golden top you may whisk one egg with 1 teaspoon water and gently brush the tops before baking. (Ingredient not listed above; optional.)

Bake

Bake rolls for 18–22 minutes, or until golden brown on top and cooked through. For a loaf, bake 28–35 minutes. Internal temperature should register about 190–200°F (88–93°C) for a fully baked loaf.

Brush and cool

As soon as the bread comes out of the oven, brush the tops with 2 tablespoons melted butter for a soft, flavorful crust. If desired, sprinkle coarse sea salt lightly while still warm. Transfer rolls or loaf to a wire rack and cool at least 15 minutes before slicing (longer for a full loaf).