Ingredients
4 cups all-purpose flour
1/3 cup sugar
1 teaspoon salt
2 1/4 teaspoons active dry yeast
1/4 cup warm water
2/3 cup warm milk
3 large eggs
1/2 cup unsalted butter, softened
1 egg (for egg wash)
Method
In a small bowl, combine the warm water and yeast. Let it sit for 5 to 10 minutes until foamy.
In a large mixing bowl, add flour, sugar, and salt. Mix well.
Add the warm milk, 3 eggs, and activated yeast mixture to the dry ingredients. Mix until a soft dough forms.
Add the softened butter gradually while kneading. Continue kneading for about 8 to 10 minutes until the dough becomes smooth, soft, and elastic.
Place the dough in a lightly greased bowl. Cover and let it rise in a warm place for 1 to 1 1/2 hours or until doubled in size.
Punch down the dough gently to release air. Divide it into equal portions (about 12 to 15 pieces). Shape each piece into a smooth ball.
Place the dough balls in a greased baking pan, leaving a little space between each. Cover and let them rise again for 30 to 45 minutes until puffy.
Preheat oven to 180°C (350°F).
Beat the remaining egg and brush gently over the tops of the rolls for a shiny golden finish.
Bake for 18 to 22 minutes or until beautifully golden brown on top.
Remove from oven and brush with a little melted butter for extra softness and shine. Let cool slightly before serving.
Conclusion
These milk bread rolls are incredibly soft, fluffy, and slightly sweet with a rich buttery flavor. Perfect for breakfast, sandwiches, or served warm with jam and butter. They stay soft for days and freeze beautifully. Once you try them homemade, you will never go back to store-bought rolls.