Soft dinner loaves in the pan


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)


  • 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.


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.


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