The fluffiest bread rolls you’ll enjoy hot or cold

• 1 cup warm whole milk (110°F)
• 2 tsp sugar
• 1 packet (2¼ tsp) active dry yeast
• ½ cup flour

✅ The Dough

• ½ cup sugar
• 1 stick butter, melted + cooled
• 2 eggs, beaten
• 1 tsp salt
• 4-5 cups bread flour (or all-purpose in a pinch)

✅ The Finish

• ¼ cup melted butter (for brushing)
• Coarse sea salt (optional)

---

👵🏼 GRANDMA’S STEP-BY-STEP

1. Wake Up the Yeast

1. Mix milk, sugar, yeast, and ½ cup flour in a big bowl.
2. Let sit 15 mins until bubbly (this is your “sponge”).

2. Build the Dough

1. Stir in sugar, melted butter, eggs, and salt.
2. Add flour 1 cup at a time until it pulls away from the bowl.

3. Knead with Love

• Turn onto floured surface, knead 8-10 mins until smooth.
• Pro tip: Sing a hymn while kneading (allegedly makes ’em lighter!)

4. Let It Rise

1. Place in greased bowl, cover with a damp towel.
2. Let rise 1-2 hours until doubled (warmer=faster!)

5. Shape & Proof

1. Punch down, divide into 24 balls.
2. Arrange in greased pans, cover, rise 45 more mins.

6. Bake to Golden Perfection

• Bake at 375°F for 15-18 mins until tops are golden.
• Brush with melted butter right out of the oven.

---

💡 OLD-SCHOOL SECRETS

🔸 For extra tenderness: Replace ¼ cup milk with potato water
🔸 Make ahead: Refrigerate shaped rolls overnight, bake fresh in the AM
🔸 Crowd trick: Add 1 tbsp honey to the dough for a subtle sweetness