★Ingredients
1 cup warm milk (about 110°F/45°C)
2 ¼ tsp active dry yeast (1 packet)
¼ cup unsalted butter, melted and slightly cooled
¼ cup granulated sugar
3 ½ to 4 cups all-purpose flour
1 large egg
1 tsp salt
2 tbsp melted butter (for brushing)
★Instructions
- Activate the Yeast
- In a large mixing bowl, combine warm milk and sugar. Sprinkle the yeast over the top. Let it sit for about 5-10 minutes until it becomes frothy.
- Prepare the Dough
- Add the melted butter and egg to the yeast mixture, stirring to combine.
- Gradually add in the flour and salt, mixing until a soft dough forms. You might not need all 4 cups of flour; add just enough to form a non-sticky dough.
- Knead the Dough
- Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
- First Rise
- Place the dough in a greased bowl, turning to coat all sides. Cover with a clean towel or plastic wrap and let rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Rolls
- Punch down the dough and divide it into 12-16 equal pieces. Shape each piece into a ball.
- Grease a large ovenproof skillet (cast iron works great) and place the dough balls in the skillet, leaving a little space between each roll.
- Second Rise
Cover the skillet with a towel and let the rolls rise again in a warm place for about 30-45 minutes, or until puffy and touching each other.
Bake
Preheat your oven to 375°F (190°C). Brush the tops of the rolls with melted butter.
Bake for 20-25 minutes, or until the rolls are golden brown and sound hollow when tapped.
Enjoy!