Ingredients:

  • 1 ½ teaspoons Fast-Acting (Instant) Yeast
  • 1 tablespoon Granulated Sugar
  • ¾ cup Warm Water (105°F–115°F)
  • 2 ½ cups + extra All-Purpose Flour, spooned and levelled
  • 4 tablespoons Unsalted Butter, melted, plus extra for brushing
  • ½ cup Whole Milk, warmed slightly
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Fine Sea Salt

Instructions:

  1. Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes until slightly foamy (Proofing).
  2. Combine Wet Ingredients: Whisk in the melted butter, warmed milk, and beaten egg into the yeast mixture.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry mix to the wet ingredients.
  4. Form Dough: Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead briefly (3-4 minutes maximum) until smooth. Do not over-knead.
  5. Quick Rest: Place dough in a lightly oiled bowl, cover with cling film, and let rest in a warm spot for only 10 minutes to allow the gluten to relax.
  6. Shape Rolls: Divide the dough into 10–12 equal portions. Roll each portion into a smooth ball. Arrange the balls closely together in a lightly greased 9x9 inch baking dish.
  7. Quick Second Proof: Cover the dish loosely and let sit in a warm spot for 10 minutes. The rolls should visibly puff up slightly.
  8. Bake: Brush the tops of the rolls generously with remaining melted butter. Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, until deeply golden brown.
  9. Finish: Brush immediately with another small amount of melted butter for shine and flavour. Serve warm.