Ingredients
Equipment
Method
- Pour the warm milk into a bowl and sprinkle the yeast over it; add a pinch of sugar and let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour, sugar, and salt; make a well in the center and pour in the activated yeast mixture, melted butter, and eggs.
- Stir everything together until a sticky dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about an hour until it doubles in size.
- Punch down the risen dough, divide into equal portions, and shape each piece into a ball; arrange them snugly in a greased baking pan.
- Cover and let the shaped rolls rise again for 30-45 minutes; preheat the oven to 375°F while they’re rising.
- Bake the rolls for 15-20 minutes until golden brown; brush with melted butter as soon as they come out of the oven.
Nutrition
Calories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 120mgPotassium: 80mgFiber: 0.5gSugar: 1gVitamin A: 150IUCalcium: 50mgIron: 0.5mg
Notes
For a dairy-free version, swap the milk with almond or oat milk and use vegan butter. If you don’t have yeast, you can make no-yeast rolls using self-rising flour. Eggs can be replaced with a flaxseed meal and water mixture for an egg-free option. Always measure flour correctly to avoid dense rolls. Store in an airtight container for up to two days or freeze for longer storage. Enjoy these rolls warm with butter or as mini sandwiches!
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