Ingredients
Scale
- 3½ cups all-purpose flour, spooned and leveled
- 1 cup lukewarm whole milk
- 2¼ teaspoons instant yeast
- 3 tablespoons sugar
- 1 large egg, at room temperature
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1¼ teaspoons fine salt
- A little extra flour, for shaping
- Butter or cooking spray, for a 9 × 13-inch pan
- 2 tablespoons melted unsalted butter, for finishing
Instructions
- Whisk milk, yeast, sugar, egg, and the four tablespoons cooled melted butter in a large bowl.
- Stir in flour and salt until no dry flour remains. Mix firmly for 1–2 minutes to make a soft, cohesive dough.
- Cover and rise for 60–90 minutes, or until roughly doubled. Allow longer if needed.
- Grease the pan. Turn dough onto a lightly floured surface and divide into twelve equal portions.
- Shape gently into rounds and arrange seam-side down in three rows of four.
- Cover and rise for 35–60 minutes, until puffy. Preheat the oven to 375°F.
- Bake for 20–25 minutes, until golden and the center rolls are set, using approximately 190–200°F as a thermometer guide. Tent with foil if necessary.
- Brush with the two tablespoons finishing butter. Rest briefly before transferring and serving warm.
- Prep Time: 20 minutes
- Cook Time: Rise: 1 hour 35 minutes–2½ hours | Bake: 20–25 minutes | Cool briefly: 10–15 minutes