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In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the remaining 2 tablespoons of granulated sugar, all-purpose flour, salt, and the large egg to the yeast mixture. Mix on low speed with a dough hook (or by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 5 minutes.

Add the softened unsalted butter, one tablespoon at a time, incorporating each addition fully before adding the next. Continue to knead for another 10-15 minutes on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should pass the windowpane test.

Lightly grease a clean bowl with butter or cooking spray. Transfer the dough to the bowl, turning it 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 the dough has doubled, gently punch it down to deflate. Turn the dough out onto a lightly floured surface and divide it into 9 equal portions, each weighing approximately 88 grams. Roll each portion into a smooth, round ball. Cover the dough balls with plastic wrap or a clean towel and let them rest for 10 minutes.

Prepare a 9x9 inch square baking pan by greasing it thoroughly with melted butter. Set aside.

To shape each roll: Take one dough ball and flatten it with a rolling pin into a rectangular shape. Fold the rectangle in half lengthwise. Roll it again to extend its length. Fold it in half lengthwise once more and roll it into a long, thin rope. Flatten and stretch this rope with the rolling pin into a very long, thin, and somewhat tapered strip, about 10-12 inches long. Starting from the wider end, tightly roll the strip towards the tapered end to create a distinct crescent or spiral shape. Repeat with the remaining 8 dough balls.

Arrange the 9 shaped rolls snugly in the prepared square baking pan in a 3x3 grid. Cover the pan loosely with plastic wrap or a clean kitchen towel and let them proof in a warm place for 45-60 minutes, or until they are visibly larger and puffy.

Preheat your oven to 350°F (175°C) during the last 15 minutes of the second proofing. In a small bowl, whisk together the large egg and 1 tablespoon of milk for the egg wash.

Once the rolls have finished proofing, gently brush the tops with the egg wash, ensuring an even coating for a golden, shiny crust.

Bake the rolls in the preheated oven for 18-22 minutes, or until they are a beautiful golden-brown color on top and bottom. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.

Remove the pan from the oven and let the rolls cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely, or serve warm.


In a large mixing bowl or the bowl of a stand mixer, combine the warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.

Add the remaining 2 tablespoons of granulated sugar, all-purpose flour, salt, and the large egg to the yeast mixture. Mix on low speed with a dough hook (or by hand) until a shaggy dough forms. Increase speed to medium-low and knead for 5 minutes.

Add the softened unsalted butter, one tablespoon at a time, incorporating each addition fully before adding the next. Continue to knead for another 10-15 minutes on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl. It should pass the windowpane test.

Lightly grease a clean bowl with butter or cooking spray. Transfer the dough to the bowl, turning it 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 the dough has doubled, gently punch it down to deflate. Turn the dough out onto a lightly floured surface and divide it into 9 equal portions, each weighing approximately 88 grams. Roll each portion into a smooth, round ball. Cover the dough balls with plastic wrap or a clean towel and let them rest for 10 minutes.

Prepare a 9x9 inch square baking pan by greasing it thoroughly with melted butter. Set aside.

To shape each roll: Take one dough ball and flatten it with a rolling pin into a rectangular shape. Fold the rectangle in half lengthwise. Roll it again to extend its length. Fold it in half lengthwise once more and roll it into a long, thin rope. Flatten and stretch this rope with the rolling pin into a very long, thin, and somewhat tapered strip, about 10-12 inches long. Starting from the wider end, tightly roll the strip towards the tapered end to create a distinct crescent or spiral shape. Repeat with the remaining 8 dough balls.

Arrange the 9 shaped rolls snugly in the prepared square baking pan in a 3x3 grid. Cover the pan loosely with plastic wrap or a clean kitchen towel and let them proof in a warm place for 45-60 minutes, or until they are visibly larger and puffy.

Preheat your oven to 350°F (175°C) during the last 15 minutes of the second proofing. In a small bowl, whisk together the large egg and 1 tablespoon of milk for the egg wash.

Once the rolls have finished proofing, gently brush the tops with the egg wash, ensuring an even coating for a golden, shiny crust.

Bake the rolls in the preheated oven for 18-22 minutes, or until they are a beautiful golden-brown color on top and bottom. If the tops are browning too quickly, you can loosely tent the pan with aluminum foil.

Remove the pan from the oven and let the rolls cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely, or serve warm.
