Directions
- 1Heat milk until cozy, then melt butter and set aside to cool.
- 2Activate yeast by adding it to 1/4 cup warm water, mixing, and letting it sit for about 5 minutes until foamy.
- 3In a bowl, combine 1 cup warm whole milk, 1/4 cup melted butter, 1/4 cup sugar, and one large egg at room temperature; whisk together.
- 4Add the foamy yeast mixture to the wet ingredients and slowly mix in 3 1/2 to 4 cups of flour.
- 5Just before all the flour is mixed in, add 1 teaspoon of salt.
- 6Mix until the dough pulls away from the bowl and comes together.
- 7Flour your work surface, turn out the dough, and knead for 6 to 8 minutes until bouncy and elastic.
- 8Lightly grease a clean bowl, place the dough in it, cover, and let it rest in a warm spot for about an hour until doubled in size.
- 9Punch down the dough, lightly flour your work surface again, and turn out the dough.
- 10Roll out the dough to about half an inch thick.
- 11Cut the dough into equal 3x3 inch squares.
- 12Lay the dough squares on a piece of parchment paper on a baking sheet, spacing them out slightly.
- 13Cover the dough and let it rest and rise again for about 45 minutes to an hour.
- 14Bake the rolls at 350 degrees Fahrenheit for about 12 to 15 minutes.
- 15Brush butter on the rolls immediately after they come out of the oven.
Ingredients
- 1 cup milk
- 0.25 cup butter
- 0.25 cup warm water
- 1 tbsp active dry yeast
- 0.25 cup sugar
- 1 large egg at room temperature
- 3.5 cups all-purpose flour
- 1 tsp salt
Equipment
bowlwhiskstand mixer (optional)parchment paperbaking sheet
Tips
- Knead the dough until it's bouncy and elastic, 6 to 8 minutes by hand or in a stand mixer.
- Reroll scrap dough if desired for more rolls.
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