Ingredients:
- 4 cups all-purpose flour (you may need extra for kneading)
- 2 ¼ teaspoons active dry yeast (or one packet)
- 1 cup warm water (about 110°F or 45°C)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ cup unsalted butter, melted (plus extra for brushing)
- 1 large egg, at room temperature (optional, for egg wash)
Instructions:
- Activate the yeast: In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes foamy and activated.
- Mix the dough: In a large mixing bowl, combine the activated yeast mixture with the flour, salt, and melted butter. Stir until a rough dough forms.
- Knead the dough: Flour a clean surface and turn the dough out onto it. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a bit more flour as needed.
- First rise: Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Punch down and shape: Once the dough has risen, punch it down gently to release the air. Divide the dough into equal portions and shape each portion into a round roll.
- Second rise: Place the shaped rolls on a baking sheet lined with parchment paper, leaving space between each roll. Cover them loosely with a kitchen towel and let them rise again for about 30-45 minutes or until they expand.
- Preheat oven: Preheat your oven to 375°F (190°C).
- Bake: Optional: If desired, you can lightly beat the egg and brush it over the risen rolls for a glossy finish. Bake the rolls in the preheated oven for about 15-20 minutes or until they turn golden brown.
- Cool and serve: Once baked, remove the rolls from the oven and let them cool on a wire rack before serving.
These homemade bread rolls are perfect for sandwiches, as a side to meals, or just enjoyed fresh from the oven with a bit of butter!
