Fluffy Soft Dinner Rolls (Print Version)

# Ingredients:

→ Buns

01 - 2 eggs, room temperature, lightly whisked
02 - 50g (3 1/2 tbsp) unsalted butter, melted and cooled down
03 - 1 cup lukewarm milk (whole or low-fat)
04 - 1 1/2 tsp salt (cooking or kosher)
05 - 4 cups bread flour, plus extra for workspace
06 - 1/2 cup warm water
07 - 1/4 cup superfine (or regular white) sugar
08 - 1 tbsp dry yeast

→ Brushing

09 - 1 tbsp melted butter

# Instructions:

01 - Stir 2 teaspoons of the sugar and yeast into a medium-sized bowl, then add the warm water. Let it sit for about five minutes until bubbly foam forms on top.
02 - Mix the flour, salt, and the rest of the sugar together in a bowl.
03 - Create a hollow in the center of the dry mix. Pour in the milk, melted butter, beaten eggs, and yeast mixture (including all the frothy bubbles). Stir with a wooden spoon until it becomes a super thick, sticky batter. It won't pour, but that's okay.
04 - Keep the dough in the mixing bowl, cover it with a damp tea towel, and leave it in a cozy spot (about 25°C/77°F) for 1.5 to 2 hours. The dough should puff up almost three times its size and look quite bubbly.
05 - Line a 9 x 13" tray with some baking paper, making sure you leave edges to pull it up later. Remove the towel, punch the dough down to let the air out, then stir it just enough to smooth it out.
06 - Scatter some flour over your work surface. Place the dough on top, sprinkle more flour, and roll it into a big log. Slice it into 4 parts, then divide each part into 3 pieces. You'll end up with 12. Press each piece flat, gather it into a ball with your fingers, flip it over, and gently smooth it into a round shape. Place each roll, smooth side up, onto the tray in rows (3 x 4).
07 - Give the tops of the rolls a quick spritz of oil or lightly oil some cling wrap, then cover the tray. Put it back in a warm spot and wait about 30-45 minutes. The rolls should rise about 75% bigger, just shy of doubling.
08 - While waiting for the rolls to rise that second time, get your oven going at 200°C/390°F (for regular) or 180°C/350°F (if using fan/convection).
09 - Pop the tray into the oven for 15-18 minutes. The tops should turn golden, and if you give the middle roll a knock, it'll sound hollow—that's when you know they're done.
10 - Take the tray out of the oven and brush the tops with melted butter. Use the baking paper to lift them onto a wire rack and allow them to cool a bit before digging in.

# Notes:

01 - If no foam forms when activating the yeast, it's probably dead. Time to grab a fresh batch; otherwise, the dough won't rise.
02 - Don’t use steaming hot water or milk—it'll kill the yeast. The liquid should feel slightly warm and comfy to touch, like bathwater.
03 - Using bread flour makes these softer and fluffier, but plain flour still works well.
04 - For a warm spot to rise dough, try switching on an empty dryer for a few minutes, then pop the bowl inside.
05 - These rolls have just a little sweetness, about 1 tsp of sugar per roll. Feel free to cut it down to 2 tbsp for a less sweet version.

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