Ingredients
- 3½ cups all-purpose flour (420 g)
- 1 cup warm milk (240 ml)
- 2¼ teaspoons instant yeast (7 g)
- ¼ cup unsalted butter, melted (57 g)
- 2 tablespoons granulated sugar (25 g)
- 1 large egg
- 1 teaspoon salt (6 g)
- 2 tablespoons melted butter, for brushing
Instructions
In a large bowl, whisk together the warm milk, instant yeast, sugar, melted butter, and egg until combined. If your butter is very hot, let it cool for a few minutes first. The mixture should be warm to the touch, but not hot.
Add the flour and salt. Stir with a wooden spoon or spatula until a soft, sticky dough forms. No kneading is necessary. Stir just until there are no dry streaks of flour. The dough will be soft, shaggy, and sticky, and that is exactly right.
Cover the bowl and place it in a warm spot for 60 to 90 minutes, or until the dough has doubled in size. A warm spot could be a turned-off oven with the light on, a spot near a warm (not hot) appliance, or simply a warm corner of your kitchen. The dough is ready when it looks puffy, airy, and has roughly doubled. In a cool kitchen, it may take longer.
Lightly grease a 9-by-13-inch baking dish with butter. The rolls bake up soft and tender with golden bottoms when the dish is well greased.
Lightly flour your hands and divide the dough into 12 equal portions. A kitchen scale makes this easy, as each portion should weigh about the same. Shape each portion into a ball by gently tucking the edges underneath, and arrange the rolls in the prepared baking dish, leaving a little space between them. Because the dough is sticky, use just enough flour to keep it from clinging to your hands, rather than adding a lot of extra flour.
Cover loosely and let the rolls rise for another 30 to 45 minutes, until puffy and touching one another. They should look pillowy and fill the pan.
Heat the oven to 350°F (175°C). It is a good idea to start preheating toward the end of the second rise.
Bake for 20 to 25 minutes, until the tops are golden brown and the centers are fully baked. To be sure the centers are done, you can use an instant-read thermometer, which should read about 190°F (88°C) in the middle of a roll in the center of the pan. If the tops brown too quickly, loosely cover the pan with foil.
Remove the rolls from the oven and immediately brush the tops generously with melted butter. Do this while the rolls are hot, so the butter soaks in slightly and leaves a soft, glossy finish.
Allow the rolls to cool for a few minutes before serving. Pull them apart and enjoy their soft, fluffy centers.