Ingredients
Method
Make the Yeast Mixture
- In a large measuring cup, combine the warm milk (about 105°F), active dry yeast, and 1 tablespoon of sugar. Whisk gently, then let sit for 10 minutes until frothy.
Mix the Dough
- Attach the dough hook to a stand mixer. Add the flour, remaining 1/4 cup sugar, salt, eggs, and the frothy yeast mixture. Mix on low speed until the flour starts to incorporate, then increase to high speed and beat for 4-5 minutes until the dough comes together.
Add the Butter
- With the mixer on high, add the softened butter chunks one at a time. Continue mixing for 5-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. Be patient—this step is key.
First Rise
- Transfer the dough to a lightly oiled bowl (olive oil works great). Cover with a kitchen towel or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size. You can use your oven's proof setting if available.
Shape and Second Rise
- Punch down the dough and divide it into 12 equal pieces. Shape each piece into a smooth ball. Arrange the balls in a greased 9x13-inch baking dish. Cover and let rise for another hour—they don't need to double, just puff up.
Bake
- Preheat the oven to 350°F. In a small bowl, whisk the egg with 1 teaspoon of water to make the egg wash. Brush the tops of the rolls gently. Bake for about 25 minutes, until golden brown and the internal temperature reaches 190°F.
Nutrition
Notes
To make ahead: After shaping, cover the rolls tightly and refrigerate for up to 12 hours or overnight. Let them sit at room temperature for 20 minutes before baking.
Storage: Keep leftover rolls in an airtight container at room temperature for 1-2 days, or freeze for up to 2 months. Thaw and reheat in a 350°F oven for 5 minutes.
Butter tip: Use high-quality California butter for the best flavor. If your butter is cold, soften it quickly by cutting into small cubes and letting it sit for 15 minutes.
Flour: All-purpose flour works perfectly here; avoid bread flour as it can make the rolls too dense.
Egg wash: For a shinier finish, use only the yolk mixed with a teaspoon of water or cream.
Serving suggestion: These rolls pair wonderfully with a holiday meal or a simple weeknight dinner. Brush with melted butter and flaky salt right out of the oven for extra richness.
Common mistake: Do not overmix after adding the butter—stop once the dough is smooth and elastic to keep the rolls tender.