These golden breakfast rolls are soft, fluffy, and perfect for your morning table.
In a mixing bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until frothy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Add the butter, salt, and half of the flour to the yeast mixture. Mix until combined.
Mix thoroughly to ensure the butter is evenly distributed.
Gradually add the remaining flour and milk, mixing until a dough forms.
Add the flour slowly to prevent the dough from becoming too stiff.
Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
Kneading develops gluten, which gives the rolls their structure.
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.
Cover the bowl with a damp cloth to prevent the dough from drying out.
Punch down the dough and divide it into 24 equal pieces. Shape each piece into a roll.
Use a kitchen scale for evenly sized rolls.
Place the rolls on a greased baking sheet, cover, and let them rise until doubled in size, about 40 minutes.
Ensure the rolls are spaced apart to allow for expansion.
Preheat the oven to 425°F (220°C). Prepare the egg wash by beating the egg with milk.
The egg wash gives the rolls a shiny, golden crust.
Brush the rolls with the egg wash and bake for 20 minutes until golden brown.
Place a tray of water in the oven for a crispier crust.
Cool the rolls on a wire rack before serving.
Cooling prevents the rolls from becoming soggy.
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