Soft Butter Rolls
Ingreadient
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¾ cup milk
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¼ cup butter
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¼ cup white sugar
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1 teaspoon salt
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4 ½ teaspoons active dry yeast
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1 teaspoon white sugar
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½ cup warm water (110 degrees F/45 degrees C)
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3 ½ cups bread flour, divided, or as needed
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1 egg, lightly beaten
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1 tablespoon all-purpose flour, or more as needed, for dusting
Direction
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Pour milk into a glass 2-cup measuring cup and heat in the microwave until it starts to boil and climb the sides, about 1 minute. Add butter, 1/4 cup sugar, and salt to the scalded milk; set aside to cool until it gets below 110 degrees F (45 degrees C).
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Dissolve yeast and 1 teaspoon sugar in warm water in a large bowl. Let stand until the yeast softens and begins to form a creamy foam, about 10 minutes.
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Pour milk mixture into the yeast mixture; add 2 cups bread flour and egg. Stir the mixture with a wooden spoon until smooth. Add remaining flour, 1/2 cup at a time, mixing thoroughly after each addition, until the dough is smooth and a little tacky.
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Turn dough out onto a sheet of flour-dusted waxed paper and lightly knead to pull dough together; shape into a ball. Place dough in a large, lightly-oiled bowl, and turn to coat. Cover with a towel and let rise in a warm place for about 30 minutes.
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Line a baking sheet with parchment paper. Divide dough into thirds. Break each third into six evenly sized balls and arrange onto prepared baking sheet. Cover balls with a towel to rise further for another 30 minutes.
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Preheat oven to 350 degrees F (175 degrees C).
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Bake in preheated oven until browned, about 15 minutes.
