Instant yeast goes straight into warm milk with the sugar, egg, butter and salt, so there is no separate proofing stage and only one rise.
Twelve pieces baked touching in a 9-by-13-inch pan grow into each other, which keeps the sides soft and the tops glossy and brown.
Why This Recipe Works
- Milk at 110°F wakes the yeast without harming it.
- Kneading 7 to 8 minutes builds the stretch that holds a tall roll.
- Baking the rolls touching keeps the sides tender.
- A thermometer reading of about 190°F confirms the centers are cooked.
Three Checks Between Bowl and Oven
The dough tells you when it is ready.
After kneading
Smooth and elastic, springing back when pressed.
The dough can hold its shape as a large roll.
End of the rise
Visibly puffy and pressed together in the pan.
Rolls that go in under-risen bake dense.
Out of the oven
Deep golden tops and about 190°F inside.
The centers of large rolls need the full bake.
How to Make It
Wet mix
Whisk warm whole milk, instant yeast, granulated sugar, large egg, 4 tablespoons melted unsalted butter, and fine salt.
Kneaded
Add all-purpose flour and knead 7 to 8 minutes until smooth and elastic.
Shaped
Divide into 12 equal pieces, shape into balls, and arrange touching in a greased 9-by-13-inch pan.
Risen
Cover and let rise about 45 minutes, until visibly puffy. Heat oven to 375°F during the final 15 minutes.
Baked
Bake 18 to 22 minutes, until the rolls are deeply golden and register about 190°F in the center.
Brushed
Brush the hot rolls with the remaining 1 tablespoon melted unsalted butter.
Ingredient Notes
- Warm whole milk
- One cup at 110°F; warm to the touch rather than hot.
- Unsalted butter
- Four tablespoons go into the dough and one more is kept for brushing.
Success Tips
- Weigh the dough and divide it by twelve for evenly sized rolls.
- Judge the rise by puffiness rather than by the clock.
- Brush the butter on while the rolls are still hot so it soaks in.
Serving Ideas
Pull the rolls apart at the table and serve warm alongside a roast, soup or stew.
Storage and Reheating
Refrigerate
Store airtight at room temperature up to 2 days or freeze up to 2 months.
Frequently Asked Questions
How many rises does this dough need?
One: about 45 minutes in the pan after shaping.
How can I tell they are baked?
The tops are deeply golden and the center reads about 190°F.
