Tips for Success
- Use warm milk, not hot milk, to protect the yeast.
- Knead the dough until smooth and elastic for soft, fluffy rolls.
- Allow the dough to rise in a warm place until doubled in size.
- Shape the rolls evenly so they cook at approximately the same rate.
- Arrange the rolls close together in a buttered baking dish.
- Pour the melted butter around and over the rolls before baking, but avoid using so much that they become greasy.
- Let the rolls rest for a few minutes after baking to allow the butter to settle into the bread.
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, sugar, and instant yeast. Let stand for 5 minutes if desired.
- Prepare the dough: Add the egg, softened butter, salt, and flour. Mix until a soft dough forms.
- Knead: Knead for 8–10 minutes by hand, or 5–7 minutes with a stand mixer, until smooth and elastic.
- First rise: Cover the bowl and leave the dough in a warm place for 60–90 minutes, or until doubled in size.
- Shape the rolls: Gently deflate the dough and divide it into 15–18 equal portions. Shape each portion into a small oval roll.
- Arrange in the dish: Grease a baking dish with butter and arrange the rolls in neat rows, leaving a little room for expansion.
- Second rise: Cover and allow the rolls to rise for another 20–30 minutes.
- Add the butter: Pour the melted butter evenly around and over the rolls.
- Bake: Preheat the oven to 180°C (350°F). Bake for 20–25 minutes, or until the rolls are cooked through and lightly golden.
- Serve: Allow the rolls to cool slightly before separating and serving. Enjoy them warm for the softest texture.
Description
These butter-soaked milk bread rolls are fluffy, tender, and irresistibly rich. Their golden edges contrast beautifully with the soft centers, while the melted butter adds moisture and flavor to every bite. Serve them warm with tea, coffee, jam, honey, or your favorite savory spread.
