Before you start
These fluffy rolls tear apart in soft, buttery clouds. Enriched with a little milk, butter and egg, the dough is a joy to work with. A warm, patient rise is what makes them so light.
Everything you need
- 3½ cups (438 g) all-purpose flour
- 1 cup milk, warm
- ¼ cup (57 g) unsalted butter, softened
- 3 tbsp (38 g) granulated sugar
- 1 large egg
- 2¼ tsp (7 g) instant yeast
- 1 tsp fine salt
Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.
Method
-
Mix the warm milk, sugar and yeast and let it sit for 5 minutes until foamy.
For this step
- 1 cup milk
- 3 tbsp (38 g) granulated sugar
- 2¼ tsp (7 g) instant yeast
-
Add the egg, softened butter, salt and most of the flour. Mix, then knead for 8 to 10 minutes to a smooth, slightly tacky dough, adding flour only as needed.
For this step
- 3½ cups (438 g) all-purpose flour
- ¼ cup (57 g) unsalted butter
- 1 tsp fine salt
-
Cover and let rise in a warm spot for about 1 hour, until doubled.
-
Knock back, divide into 12 pieces and roll each into a smooth ball. Arrange in a greased 23 cm square tin.
-
Cover and rise again for 30 to 40 minutes until puffy and touching. Heat the oven to 190°C / 375°F.
-
Bake for 18 to 22 minutes until golden. Brush the hot tops with melted butter.
For this step
- ¼ cup (57 g) unsalted butter
Baker's tips
- The dough should be soft and slightly tacky, not stiff. Resist adding too much flour, or the rolls turn dense.
- Brush with butter the moment they come out for a soft, shiny crust.
Make it your own
- Brush with garlic butter and parsley before serving.
- Add 2 tbsp of dried herbs to the dough.
Storing & freezing
Airtight at room temperature for 3 days. Warm before serving. They freeze well for 2 months.
Frequently asked
My yeast didn't foam. What went wrong?
The milk was probably too hot and killed the yeast, or the yeast was old. Aim for warm-not-hot milk, around 40°C, and use fresh yeast.
Can I make the dough the night before?
Yes. After the first rise, shape the rolls, cover and refrigerate overnight. Let them come to room temperature and finish rising before baking.
Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.
More to bake
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.