Ingredients:
1 cup (240ml) whole milk, lukewarm
2 ¼ tsp (7g) active dry yeast or instant yeast
¼ cup (50g) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature (save the white for egg wash)
3 cups (375g) all-purpose flour (plus more if needed)
1 tsp salt
6 tbsp (85g) unsalted butter, softened and cut into small cubes
For Egg Wash:
1 egg white
1 tbsp milk
Instructions:
1. Activate the yeast
In a large bowl (or the bowl of a stand mixer), combine lukewarm milk and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes until foamy.
2. Mix wet ingredients
Add the egg and egg yolk to the yeast mixture. Mix until combined.
3. Add dry ingredients
Add the flour and salt. Mix with a dough hook (or by hand) until a shaggy dough forms.
4. Knead in butter
Add softened butter, a few cubes at a time, kneading well after each addition. Continue kneading for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
5. First rise
Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for 1.5–2 hours, or until doubled in size.
6. Shape the rolls
Punch down the dough and divide it into 9–12 equal pieces. Shape each into a smooth ball and place in a greased or parchment-lined baking pan (9×9″ or similar).
7. Second rise
Cover and let the rolls rise again for 45–60 minutes, until puffy and nearly doubled.
8. Preheat oven to 350°F (175°C)
While the oven preheats, mix the egg white and milk to make an egg wash. Brush the tops of the rolls lightly.
9. Bake
Bake for 20–25 minutes, or until golden brown and internal temperature reads about 190°F (88°C).
10. Cool & serve
Let cool slightly before serving. These are perfect warm with butter, jam, or as sandwich rolls.
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