Ingredients:

  • cup warm milk (105–115°F)
  • tablespoons unsalted butter, melted and slightly cooled
  • large egg, lightly beaten
  • cups all-purpose flour, spooned and leveled
  • tablespoons granulated sugar
  • teaspoon salt
  • 1/4 teaspoons active dry or instant yeast

Instructions:

  1. Prepare wet ingredients: Lightly beat the egg and melt the butter, ensuring it cools slightly before use.
  2. Load the machine: Carefully add the ingredients to the bread machine pan in sequence: Milk, melted butter, beaten egg, flour, sugar, and salt. Create a small well in the centre of the flour.
  3. Add yeast: Sprinkle the yeast into the well created in the flour, ensuring it does not immediately touch the salt or liquid.
  4. Run Dough Cycle: Select the Dough cycle on your bread machine and allow it to complete the entire kneading and first proofing stage.
  5. Shape the Rolls: Once the cycle finishes, gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 or 16 equal pieces and roll each piece into a smooth ball.
  6. Second Proof: Arrange the dough balls in a greased 9x13-inch baking dish. Cover loosely and let them rest in a warm spot for 30–45 minutes until puffy.
  7. Preheat & Glaze: Preheat the oven to 375°F (190°C). Lightly brush the tops of the risen rolls with an egg wash (1 egg mixed with 1 tbsp water).
  8. Bake: Bake for 18–22 minutes, or until the tops are deeply golden brown and the rolls sound hollow when tapped.
  9. Finish: Immediately brush the hot tops of the rolls with 2 tablespoons of melted butter for an extra soft crust. Serve warm.