Baked Roll Recipe

Activate yeast

Warm the milk to about 105–110°F (warm to the touch, not hot). In a small bowl, whisk the warm milk with the sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), combine 3 cups of the flour and the salt. Mix briefly to distribute.

Add the foamy yeast mixture, melted butter, and the egg to the flour. Mix on low to combine, then increase speed to medium and knead 5–7 minutes until the dough is smooth, elastic and slightly tacky. If dough is very sticky, add remaining 0.5 cup flour 1–2 tablespoons at a time; if too dry, add up to 1–2 tablespoons milk.

Form the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

While the dough rises, prepare the filling. In a small bowl, mix the softened butter, brown sugar, and cinnamon until evenly combined. Stir in chopped nuts and raisins if using.

When the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 12 x 16 inches and about 1/8–1/4 inch thick.

Spread the filling evenly over the dough, leaving a 1/2-inch border on one long edge. Starting with the long edge opposite the border, roll the dough tightly into a log. Pinch the seam and the ends to seal.

Using a sharp knife, cut the log into 12 equal slices (about 1 to 1 1/4-inch thick) to make individual rolls. Alternatively, leave the log whole for a single braided loaf or twist.

Place the slices cut side up into a greased 9x13-inch baking dish, spacing them slightly apart to allow expansion.

Cover the baking dish loosely with plastic wrap or a clean towel and let the rolls rise a second time until puffy and nearly doubled, about 30–45 minutes.

Preheat the oven to 350°F (175°C) while the rolls complete their second rise.

Prepare the egg wash by whisking the egg with 1 tsp water. Gently brush the tops of the risen rolls with the egg wash to promote browning.

Bake the rolls in the preheated oven for 22–28 minutes, or until golden brown on top and cooked through (an internal temperature near 190°F in the center of a roll indicates done-ness). If the tops brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove the rolls from the oven and let them cool in the pan about 10 minutes before glazing or serving.

For the optional glaze: while rolls cool, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm rolls before serving.