- Cook Time: 30 min
- Persons: 4
- Difficulty: medium
- 3 1/4 cups (400g) all-purpose flour
- 2 tbsp (30g) sugar
- 1 tsp (5g) salt
- 1 cup 240ml) milk, slightly warm
- 20g fresh yeast (1 tbsp active dry yeast)
- 3 tbsp (45g) butter, softened
- 1 egg, beaten
- 1 tbsp (15g) butter, melted
Makes 15 rolls
- Prepare the dough. Add 1 tbsp (15g) of sugar over the fresh yeast and stir until it liquefies. Add 1/4 cup (60ml) milk. Stir to dissolve.
- In a large bowl combine flour, 1 tbsp (15g) sugar and salt. Add dissolved yeast, the rest of 3/4 cup (180ml) milk, beaten egg and butter.
- Stir to combine and knead until the dough is soft, a bit sticky but quite elastic and pulls away from the sides of the bowl.
- Transfer to a greased bowl and cover with plastic wrap. Let it rise at room temperature for 90 minutes or until doubled in size.
- Sprinkle flour on the working surface, place the dough and cut in 15 pieces.
- Form into rolls and place on a parchment paper lined (9×13 inch – 23x33cm) pan with distance between them to allow them to rise.
- Cover with a greased plastic wrap and let it rise for another hour at room temperature.
- Preheat oven to 375F (190C). Bake the rolls for 15-20 minutes or until lightly brown
- Serve the rolls warm.
Remove rolls from oven and brush with melted butter.