Homemade Breakfast Rolls Made Easy
Start your day with warm, fluffy rolls that are simply irresistible. These rolls are easy to prepare and perfect for breakfast or brunch gatherings.
Equipment
- Mixing Bowl
- Baking Sheet
- Wire Rack
Ingredients
Ingredients
- 4 cups All-Purpose Flour Provides structure for the rolls.
- 1/4 cup Granulated Sugar Adds sweetness and activates yeast.
- 2 1/4 teaspoons Active Dry Yeast Essential for leavening the rolls.
- 1 teaspoon Salt Balances flavors and strengthens gluten.
- 1 cup Warm Milk Aids in yeast activation.
- 1/4 cup Unsalted Butter Adds richness and flavor.
- 1 large Egg Enriches the dough.
- Optional Toppings Sesame seeds or poppy seeds for added flavor.
Instructions
- 1. Activate the yeast by combining warm milk and granulated sugar in a small bowl. Stir in the active dry yeast and let it sit for 5-10 minutes until frothy.
- 2. In a large mixing bowl, whisk together the all-purpose flour and salt. Make a well in the center and pour in the activated yeast mixture, melted butter, and beaten egg. Mix until the dough comes together.
- 3. Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
- 4. Form the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour until doubled in size.
- 5. Punch down the dough, turn it out onto a floured surface, and divide into 12-16 equal pieces.
- 6. Shape each piece into a round ball and place on a greased baking sheet.
- 7. Cover the rolls with a towel and let them rise for another 30-45 minutes until puffy.
- 8. Preheat the oven to 375°F (190°C) during the last 15 minutes of rising.
- 9. Brush the rolls with melted butter and sprinkle with optional toppings if desired.
- 10. Bake for 15-20 minutes until golden brown and hollow sounding when tapped.
- 11. Let the rolls cool slightly on a wire rack before serving.
Notes
Store leftovers in an airtight container for up to three days. Reheat in the oven to restore warmth.