Soft Dinner Rolls

Instructions

1. Check your milk temperature with a thermometer — it should read exactly 110°F, warm to the touch but not hot enough to kill the yeast. Whisk in the yeast and 1 tablespoon of sugar, then let it sit until foamy and active. If nothing happens after 5 minutes, your yeast is dead and you'll need fresh.

   ⏱ 5 min
2. Whisk together the flour, remaining 2 tablespoons sugar, and salt in your largest mixing bowl. Create a well in the center — this helps distribute the wet ingredients evenly when you add them.
3. Pour the foamy yeast mixture into the flour well, followed by the melted butter and egg. Stir with a wooden spoon until a shaggy dough forms — it'll look rough at first, but that's exactly what you want before kneading begins.
4. Turn the dough onto a lightly floured counter and knead with the heel of your hand, folding and turning repeatedly. The dough will transform from sticky and rough to smooth and elastic — you'll feel the difference when the gluten develops properly. A properly kneaded dough springs back when poked.

   ⏱ 8 min
5. Shape the dough into a ball and place it in a buttered bowl, turning once to coat all sides. Cover tightly with plastic wrap or a damp towel and set in a warm, draft-free spot. The dough is ready when it doubles in size and holds an indent when gently pressed with your finger.

   ⏱ 1 hr
6. Punch down the risen dough with your fist — you'll hear it deflate with a satisfying whoosh. Turn it out and divide into 12 equal pieces using a bench scraper or knife. Weigh them if you want perfectly uniform rolls.
7. Cup each piece of dough in your palm and roll it against the counter in small circles, creating surface tension that helps the rolls hold their shape. Place them on a greased 9x13-inch baking dish or rimmed sheet pan, leaving about an inch between each roll.
8. Cover the shaped rolls with a clean kitchen towel and let them puff up again. They're ready for the oven when they've doubled in size and spring back slowly when lightly pressed — this second rise creates the final tender texture.

   ⏱ 30 min
9. Move a rack to the center of your oven and heat to 375°F. The oven should be fully preheated before the rolls go in to ensure even browning.
10. Slide the pan into the oven and bake until the tops are deep golden brown and the rolls sound hollow when tapped. They should register about 190°F on an instant-read thermometer if you want to be precise.

    ⏱ 18 min
11. Brush the hot rolls immediately with melted butter — they'll absorb it while warm, creating that glossy, irresistible finish. Serve while still warm for maximum impact.