Ingredients (makes ~10–12 rolls)
3½ cups (440 g) all-purpose flour
¼ cup (50 g) sugar
1 tsp salt
2¼ tsp (7 g) instant yeast
¾ cup (180 ml) warm milk (not hot)
2 large eggs (room temperature)
½ cup (115 g) unsalted butter, very soft
Extra milk or 1 egg + 1 tbsp milk (for brushing)
Instructions
Mix dry ingredients
In a large bowl, combine flour, sugar, salt, and yeast.Add wet ingredients
Add warm milk and eggs. Mix until a rough dough forms.Knead & add butter
Knead for about 8–10 minutes (by hand or mixer). Gradually add the soft butter, kneading until the dough is smooth, elastic, and slightly sticky.First rise
Place dough in a lightly greased bowl, cover, and let rise until doubled (1–1½ hours).Shape rolls
Divide dough into equal pieces, shape into balls, and place in a lined or greased baking pan.Second rise
Cover and let rise again until puffy (45–60 minutes).Bake
Brush tops with milk or egg wash.
Bake at 350°F (175°C) for 18–22 minutes, until golden brown.Cool slightly & enjoy
Best eaten warm or lightly toasted.
Tips
For extra softness, brush with melted butter right after baking.
Want sweet rolls? Add 1–2 more tablespoons of sugar.
These freeze well—just reheat gently.
If you want, I can give you a no-knead version, stuffed rolls, or metric-only measurements 😊