Ingredients:
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All-purpose flour – 3 cups (360g)
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Warm milk – 1 cup (240ml)
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Sugar – 3 tbsp (38g)
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Butter (softened) – 3 tbsp (45g)
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Egg – 1 (for dough)
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Instant yeast – 2 ¼ tsp (7g or 1 packet)
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Salt – 1 tsp (5g)
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Egg yolk + 1 tbsp milk (for egg wash)
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Sesame seeds (optional topping)
Instructions:
Step 1: Activate the yeast (if not using instant yeast)
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Warm the milk slightly (not hot!).
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Mix in the sugar and yeast.
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Let it sit for 5–10 minutes until frothy.
Skip this step if using instant yeast – just mix everything together directly.
Step 2: Make the dough
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In a large mixing bowl, combine flour, salt, and sugar.
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Add the egg, softened butter, and the milk + yeast mixture.
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Mix everything to form a sticky dough.
Step 3: Knead the dough
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Knead the dough by hand for 10–15 minutes or with a stand mixer (5–7 minutes) until smooth and elastic.
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The dough should be soft but not sticking to your hands too much.
Step 4: First rise
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Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap.
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Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 5: Shape the rolls
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Once risen, punch down the dough gently.
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Divide the dough into 9–12 equal portions.
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Shape each into a smooth ball and place them in a greased baking tray or dish, leaving a little space between each.
Step 6: Second rise
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Cover the shaped rolls and let them rise again for 30–45 minutes until they puff up.
Step 7: Egg wash & toppings
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Preheat your oven to 180°C (350°F).
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Brush the tops of the rolls with the egg wash (egg yolk + 1 tbsp milk).
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Sprinkle sesame seeds if you like.
Step 8: Bake
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Bake in the preheated oven for 18–22 minutes or until golden brown on top.
Step 9: Cool & serve
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Remove the rolls from the oven and let them cool slightly.
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Serve warm with butter, jam, or as sliders!
Tips:
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For even softer bread, replace ¼ cup of the flour with milk powder.
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Store in an airtight container – they stay soft for 2–3 days at room temperature.
