Dinner Rolls / Buns

Dough

• 1 cupMilk, warmed
  Whole / 2% milkButtermilkPowdered milk + waterEvaporated milk + waterNon-dairy (soy/oat/almond)
• 1 2/3 tspYeast

  1 packet, active-dry baseline

  Quick-rise / instant yeastActive dry yeastFresh (cake) yeast

  Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.

• 3 tbspGranulated sugar
• 1Egg
  EggFlax egg (per egg)
• 1/4 cupButter, melted
  UnsaltedSalted
• 1 tspSalt
• 3 3/4 cupsAll-purpose flour
  Bread flourAll-purpose flour

Finish

• 1 tbspButter, melted, for brushing(optional)
  UnsaltedSalted

Dough

1. Stir the yeast and sugar into the warm milk. Let stand until foamy if using active-dry yeast (instant can skip this).
   ⏱ Start 8 min timer
2. Whisk in the egg and melted butter, then stir in the salt and flour to form a soft dough.
3. Knead 8–10 minutes by hand (or 6 minutes with a dough hook) until smooth and slightly tacky.

Rise

1. Cover and let rise in a warm spot until doubled.
   ⏱ Start 60 min timer

Shape

1. Divide into 12 equal pieces. Shape each into a ball by pulling the edges under and pinching them together on the bottom, then set close together in a greased 9x13 pan.

   Tip: Tucking the seam underneath makes a smooth, taut top, which helps the rolls rise upward instead of spreading.

2. Cover and let rise until puffy and touching each other.
   ⏱ Start 30 min timer

Bake

1. Bake at 190°C (375°F) until golden brown on top.
   ⏱ Start 16 min timer

Finish

1. Brush warm rolls with melted butter for a soft, shiny top.