- Yield: 14 rolls
- Prep Time: 3 hours, 25 minutes
- Cooking Time: 22 minutes
- 1 cup Whole milk, warm
- 1 packet Instant yeast
- 2 tbsp Sugar, divided
- 1 Egg
- 1/4 cup Unsalted butter, room temperature
- 1 tsp Salt
- 3 cups All-purpose flour or bread flour
- Whisk together the warm milk, yeast and 1 tbsp of sugar in the bowl of a stand mixer. Cover and let sit for 5 minutes.
- Lightly grease a large bowl with oil and set aside.
- Add the remaining sugar, egg, butter, salt and 1 cup flour. With a dough hook or paddle attachment, mix on low for 30 seconds to combine.
- Scrape down the sides of the bowl. Add the remaining flour and beat on medium until the dough comes together and pulls away from the sides of the bowl, about 2 minutes, careful not to overmix. Dough should be soft and slightly sticky, but manageable with floured hands. If dough seems too wet, add 1 tbsp of flour at a time until it is manageable.
- Knead the dough for 3 minutes, either in the mixer or by hand.
- Place the dough ball in the prepared bowl, turning it to coat all sides in the oil. Cover bowl and allow the dough to rise for 1-2 hours, or until double in size.
- Grease a 9×13 inch glass baking pan.
- When the dough is ready, punch it down to release the air, then divide it into 14-16 equal peices.
- Shape each piece into a smooth ball and arrange evenly in the prepared baking pan.
- Cover pan with foil and allow to rise until puffy, about 1 hour.
- Move oven rack to a lower position and preheat oven to 350F.
- Bake for 20-25 minutes, rotating pan halfway through, until tops are golden brown.
- Serve immediately or cover rolls tightly and store at room temperature for 2-3 days, or in the refrigerator for up to 1 week.
Recipe adapted from SallysBakingAddiction.com