Tool

• Stand mixer with paddle + dough hook

• Large mixing bowl

• 9×13″ baking pan

Ingredients

• 1 cup warm whole milk (about 110°F)

• 1 packet instant yeast (0.25 oz / 7g)

• 3½ cups all‑purpose flour, divided

• 5 tablespoons unsalted butter, softened

• 3 tablespoons granulated sugar

• 1 large egg, room temperature

• 1 teaspoon salt

• 2 tablespoons unsalted butter, melted (optional, for brushing)

Direction

1. In the bowl of a stand mixer, stir together warm milk and yeast.

2. Add 1½ cups flour, butter, sugar, egg, and salt. Mix with the paddle on medium‑low for 1 minute.

3. Scrape down the bowl, switch to the dough hook, and add 1¾ cups flour. Mix on medium until the dough pulls away from the sides, about 2 minutes.

4. If dough is still wet, add the remaining ¼ cup flour 1 tablespoon at a time. Dough should feel moist but not stick to your fingers.

5. Continue mixing 2 more minutes until the dough forms a ball around the hook. It should look smooth and spring back when pressed.

6. Transfer dough to an oiled bowl, cover, and let rise in a warm spot (75°F) until doubled, 45 minutes–1 hour.

7. Grease a 9×13″ baking dish.

8. Punch down dough and turn onto a lightly floured surface. Divide into 15 equal pieces (about 55g each).

9. Keep the floured side down. Pinch corners of each piece together, flip, and shape into a tight ball using a circular hand motion.

10. Arrange rolls evenly in the pan. Cover and let rise until puffy and almost doubled, 30–45 minutes.

11. After 15 minutes of rising, preheat oven to 350°F.

12. Bake for 20 minutes, until very puffed and golden brown.

13. Brush hot rolls with melted butter. Serve warm or cooled.

Notes

• Ingredient temperature matters: Milk should be warm (110°F), not hot. Butter should be softened.

• Pan choice: Glass or ceramic yields softer rolls; metal creates a firmer crust.

• Yeast freshness: Check expiration — old yeast won’t rise properly.

• Yeast type: Instant yeast can be mixed directly in; active dry must be bloomed first.

• Dough feel: Moist but not sticky is the correct texture.

Nutrition

Calories: 178 • Carbs: 26g • Protein: 4g • Fat: 6g • Saturated Fat: 4g • Polyunsaturated Fat: 0.4g • Monounsaturated Fat: 2g • Trans Fat: 0.2g • Cholesterol: 28mg • Sodium: 168mg • Potassium: 66mg • Fiber: 1g • Sugar: 3g • Vitamin A: 208IU • Vitamin C: 0.001mg • Calcium: 28mg • Iron: 1mg