Method:

Prepare the Dough:

Dissolve the yeast in warm milk with a teaspoon of sugar to activate. Let it sit for 5-10 minutes until foamy.

In a large bowl, combine flour, sugar, and salt. Mix in the yeast mixture, egg, and softened butter.

Knead the Dough:

If using a stand mixer, knead the dough for 8-10 minutes until smooth and elastic. By hand, knead on a floured surface for about 10 minutes.

The dough should be soft but not sticky. Add small amounts of flour if too wet.

Proof the Dough:

Place the dough in a greased bowl, cover with a damp kitchen towel, and let it rise in a warm spot for 1.5 hours or until doubled in size.

Shape the Rolls:

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball or oval shape, depending on your preference.

Place the rolls on a parchment-lined baking tray, leaving space for expansion.

Second Proof:

Cover the tray with a kitchen towel and let the rolls rise for another 30-40 minutes.

Bake:

Preheat the oven to 180°C (356°F). Brush the tops of the rolls with milk or a beaten egg for a golden crust.

Bake for 15-20 minutes until lightly golden.

Variations:

Sweet Rolls: Add a bit more sugar and sprinkle with pearl sugar before baking.

Whole Wheat: Replace 50% of the flour with whole wheat flour for a healthier option.

Dairy-Free: Use almond or oat milk and replace butter with coconut oil or dairy-free margarine.