Ingredients:
- 1 cup warm milk (around 105°F)
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 3-4 cups all-purpose flour (or bread flour)
- 1 1/2 teaspoons salt
- 1 large egg
- 1/4 cup softened butter
Instructions:
In a large bowl, whisk together the warm milk, sugar, and yeast. Let the mixture sit for 10 minutes, until it becomes foamy and active.
Combine dry ingredients: In a separate bowl, whisk together the flour and salt.
Mix the dough: Add the flour mixture and softened butter to the yeast mixture. Using a stand mixer with a dough hook attachment (or by hand), knead the dough for 5-7 minutes, or until it becomes smooth and elastic. You can add more flour by tablespoons if the dough feels too sticky.
First rise: Place the dough in a greased bowl, turning it once to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
Shaping the rolls: Gently deflate the dough on a lightly floured surface. Divide the dough into 16-18 equal pieces (around 45g each). Shape each piece into a ball by cupping the dough in your hands and rolling it between your palms.
Second rise: Place the rolls on a greased baking sheet, leaving about 1-inch space between each roll. Cover the baking sheet loosely with plastic wrap and let the rolls rise for another 30-45 minutes, or until they become noticeably puffy.
Bake: Preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and a splash of milk for an egg wash. Brush the tops of the rolls with the egg wash and bake for 15-20 minutes, or until golden brown.
Cool and serve: Let the rolls cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Enjoy your warm, soft mini bread rolls!
More Rolls Ideas
