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Ingredients
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Dough
Filling / Finish (optional — basic savory roll)
Method
Dough
Activate and combine
In a medium bowl whisk together 2.5 cups all-purpose flour, 2 tsp instant yeast, 1 tbsp granulated sugar and 1 tsp fine salt. In a small bowl or measuring cup combine 3 tbsp warm water and 3 tbsp whole milk (total warm liquid ~6 tbsp / 90 ml) so temperature is about 105–115°F (40–46°C). Add the warm liquid to the dry mixture along with 1 large egg (lightly beaten) and 2 tbsp softened unsalted butter.
Mix and knead
Stir with a wooden spoon or dough hook until a shaggy dough forms. Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky (or knead in a stand mixer on medium for 4–5 minutes). If dough is too sticky, add up to 2 tbsp flour, 1 tbsp at a time. Dough should be soft and elastic.
Shape into one roll
Gently punch the dough down to release air. Turn onto a lightly floured surface and shape into a tight round by folding edges under and rolling with your palms to create surface tension. For a single-serving restaurant-style roll, shape to about 2.5–3 inches (6–8 cm) diameter.
Second rise
Place the shaped roll on a parchment-lined or lightly greased baking sheet. Cover loosely with plastic wrap or a clean towel and let rest until puffy, about 25–35 minutes (it will not double but should feel airy). Meanwhile preheat oven to 375°F (190°C) with a rack in the middle.
Bake
Brush the top lightly with 1 tbsp melted unsalted butter. If desired, sprinkle 1/4 tsp coarse sea salt or flaky salt. Bake in the preheated oven for 14–18 minutes, rotating the pan halfway through, until the top is golden brown and internal temperature reaches about 190–200°F (88–93°C).