•INGREDIENTS:
3 ¾ cups (450g) all-purpose flour
2 tsp instant yeast
¼ cup (50g) sugar
1 tsp salt
1 cup (240ml) warm milk (around 110°F or 43°C)
¼ cup (60g) unsalted butter, melted
1 large egg
For topping:
1 egg, beaten (for egg wash)
Sesame seeds (optional)
2 tbsp melted butter (for brushing after baking)
•INSTRUCTIONS:
1. Activate Yeast: In a bowl, mix the warm milk, yeast, and 1 tbsp of sugar. Let it sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk the flour, remaining sugar, and salt together.
3. Form the Dough: Add the melted butter, egg, and the yeast mixture to the dry ingredients. Mix until a dough forms.
4. Knead the Dough: Knead the dough for 8-10 minutes until smooth and elastic. You can do this by hand or with a stand mixer using the dough hook.
5. First Rise: Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
6. Shape the Rolls: Punch down the risen dough and divide it into equal portions (around 18-20 pieces). Shape each portion into a smooth ball.
7. Second Rise: Place the shaped dough balls in a greased baking dish, leaving space between them. Cover and let them rise for another 45 minutes to 1 hour.
8. Preheat Oven: Preheat the oven to 375°F (190°C).
9. Egg Wash and Bake: Brush the tops of the rolls with the beaten egg and sprinkle sesame seeds on top if desired. Bake for 15-20 minutes or until golden brown.
10. Brush with Butter: Once baked, brush the rolls with melted butter for extra softness and flavor.
