Ingredients

1 tbsp dry yeast

1/4 cup caster or superfine sugar (or substitute with normal white sugar)

1/2 cup warm water

4 cups bread flour, plus extra for dusting

1 1/2 tsp salt (cooking or kosher salt)

1 cup lukewarm milk (whole or low fat)

50g (3 1/2 tbsp) unsalted butter, melted and cooled

2 eggs, at room temperature, beaten with a fork

1 tbsp butter, melted (for brushing)

Instructions

Step 1: In a medium bowl, mix the yeast and 2 teaspoons of the sugar with the warm water. Let it sit for 5 minutes until it froths.

Step 2: In a large bowl, combine the flour, remaining sugar, and salt. Mix well.

Step 3: Make a well in the center of the dry ingredients. Add the milk, melted butter, beaten eggs, and the frothy yeast mixture including all the froth.

Step 4: Stir with a wooden spoon until the dough comes together. It will be thick and sticky, similar to muffin batter—not pourable.

Step 5: Cover the bowl with a clean, damp tea towel and place it in a warm spot (around 25°C / 77°F) to rise for 1 1/2 to 2 hours, or until nearly tripled in size and bubbly.

Step 6: Line a 31.5 x 23.5 cm (9 x 13 inch) baking tray with parchment paper, leaving some overhang.

Step 7: Gently remove the tea towel, punch down the dough to deflate, and briefly mix in the bowl to remove bubbles.

Step 8: Lightly flour your work surface and dust the top of the dough with flour. Scrape the dough onto the surface, shape it into a log, then cut it into 12 equal pieces (first into 4 pieces, then each into 3).

Step 9: Shape each piece into a smooth ball by pressing down with your palm, gathering the edges with your fingers, flipping smooth side up, and rolling briefly. Use flour as needed to handle the sticky dough without tearing.

Step 10: Arrange the rolls on the prepared tray in a 3 by 4 layout, smooth side up.

Step 11: Spray the tops of the rolls with oil or lightly oil cling wrap, then cover the tray with the cling wrap.

Step 12: Let the rolls rise again in a warm place for 30 to 45 minutes, until risen about 75% (just under doubled in size).

Step 13: Meanwhile, preheat your oven to 200°C (390°F) for standard ovens or 180°C (350°F) for fan/convection ovens.

Step 14: Bake the rolls for 15 to 18 minutes until golden brown and hollow sounding when tapped in the center.

Step 15: Remove the rolls from the oven and immediately brush the tops with the melted butter.

Step 16: Use the parchment paper overhang to lift the rolls onto a cooling rack. Let them cool until warm before serving.

Tips & Variations

Use bread flour for a chewier texture; all-purpose flour can work but may yield softer rolls.

For a richer flavor, substitute some of the milk with cream or add garlic powder into the dough.

Try brushing the tops with egg wash instead of butter before baking for a shinier crust.

If your kitchen isn’t warm enough, proof the dough in an oven with just the light on to maintain the temperature.

You can freeze the shaped rolls before the second rise; thaw and rise fully before baking.

Storage

Store cooled rolls in an airtight container or bag at room temperature for up to 2 days. For longer storage, freeze the rolls in a sealed bag for up to 1 month. Reheat frozen rolls by thawing at room temperature and warming in the oven at 160°C (320°F) for 5-10 minutes for a freshly baked texture.

FAQs

Can I use instant yeast instead of dry yeast?

Yes, you can substitute instant yeast using the same amount, but you can mix it directly with the dry ingredients without proofing in water first.

What if my dough is too sticky to handle?

Lightly dust your hands and work surface with flour as you shape the rolls, but avoid adding too much flour into the dough itself to keep the rolls soft.