Instructions
1. Make the Dough:
In a small bowl, combine the warm milk, sugar, and active dry yeast. Stir gently and let sit for 5–10 minutes until the mixture becomes foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast may be expired or the milk too hot or cold.
In a large mixing bowl, whisk together the flour and salt. Add in the foamy yeast mixture, melted butter, and egg. Stir with a spoon or use a stand mixer fitted with a dough hook until a soft dough forms. Knead the dough on a lightly floured surface for about 8–10 minutes (or mix on medium speed for 5–6 minutes) until it becomes smooth, elastic, and slightly tacky but not sticky. Add a touch more flour if needed, a tablespoon at a time.
2. First Rise:
Place the dough into a lightly greased bowl, turning it once to coat all sides with oil or butter. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size. The dough should be soft, airy, and puffy when ready.
3. Shape the Rolls:
Punch down the risen dough gently to release any trapped air. Divide it into 12 equal pieces using a knife or dough scraper. Shape each piece into a smooth ball by tucking the edges under. Arrange the dough balls closely together in a greased round or square baking dish (about 9 inches wide). Cover again and let rise for another 30 minutes, or until the rolls look puffy and have expanded to touch each other.
