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In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large mixing bowl (or the bowl of a stand mixer), whisk together the all-purpose flour, remaining granulated sugar, and salt.

Pour the activated yeast mixture, melted unsalted butter, and lightly beaten egg into the dry ingredients. Mix with a wooden spoon or the dough hook attachment of a stand mixer on low speed until a shaggy dough forms.

Increase the mixer speed to medium-low and knead the dough for 8-10 minutes, or turn it out onto a lightly floured surface and knead by hand until the dough is smooth, elastic, and no longer sticky.

Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth, round roll.

Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

In a small bowl, whisk together the remaining large egg and 1 tablespoon of water to create an egg wash. Gently brush the tops of the risen rolls with the egg wash.

Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

Remove the rolls from the oven. Immediately brush the tops with the 2 tablespoons of melted unsalted butter. For some rolls, you can sprinkle a little granulated sugar on top while they are still warm.

Serve the rolls warm and enjoy their soft, fluffy texture.


In a small bowl, combine the warm milk, 1 teaspoon of the granulated sugar, and the active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

In a large mixing bowl (or the bowl of a stand mixer), whisk together the all-purpose flour, remaining granulated sugar, and salt.

Pour the activated yeast mixture, melted unsalted butter, and lightly beaten egg into the dry ingredients. Mix with a wooden spoon or the dough hook attachment of a stand mixer on low speed until a shaggy dough forms.

Increase the mixer speed to medium-low and knead the dough for 8-10 minutes, or turn it out onto a lightly floured surface and knead by hand until the dough is smooth, elastic, and no longer sticky.

Lightly grease a large bowl with a little oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.

Once risen, gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Shape each piece into a smooth, round roll.

Arrange the shaped rolls on a baking sheet lined with parchment paper, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again in a warm place for 30-45 minutes, or until visibly puffy.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

In a small bowl, whisk together the remaining large egg and 1 tablespoon of water to create an egg wash. Gently brush the tops of the risen rolls with the egg wash.

Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.

Remove the rolls from the oven. Immediately brush the tops with the 2 tablespoons of melted unsalted butter. For some rolls, you can sprinkle a little granulated sugar on top while they are still warm.

Serve the rolls warm and enjoy their soft, fluffy texture.
