These easy milk rolls are soft, fluffy, buttery and totally irresistible. This is my absolute favourite recipe for making the most delicious sweet, soft and buttery rolls ever and it’s so easy Warm one cup of milk to 110 degrees Fahrenheit then add a packet of instant yeast and one and a half tablespoon spoon of sugar.
Give it a stir and set it aside for 5 to 7 minutes until frothy. Pour the yeast mixture into the bowl of a stand mixer and add five tablespoons of melted butter and one and a half tablespoons of granulated sugar. Add in one egg then give it a whisk then add the flour and give it one more whisk just to bring it together. With the dough hook attached, mix for two minutes just until the dough starts to come together.
Sprinkle some flour on your work surface and get the dough out onto the work surface and start kneading the dough by hand. Work the dough until smooth and bouncy then lightly oil your dough and place it and cover then let it proof for one hour. Once the dough has been proofed to double its size, place the dough on your work surface and lightly flatten it.
Divide it into equal pieces ( between 9 to 12) Take each dough and fold it over and place it on your lightly greased baking dish. Repeat with the rest of the dough then cover and let it rest again for one hour. Brush the top with egg wash and top each bun with sesame seeds then bake in preheated 350 degrees Fahrenheit oven for 20 minutes. As soon as they are out of the oven, brush them with melted butter. Let them cool down just a little and serve warm.
- 1 cup (240ml) whole milk, warmed to about 110°F
- 2 + 1/4 tsp yeast 1 packet
- 3 tbsp granulated sugar divided
- 1 large egg
- 5 tbsp (71g/ 2.5Oz) unsalted butter melted, plus more to brush on tops
- 1 teaspoon salt
- 3 1/4 cups (390g/ 13.7Oz) all-purpose flour divided