Ingredients:

1 cup milk, lukewarm 

1 packet Rapid Rise yeast

7 TBLS sugar

6 TBLS melted butter, cooled

1 egg

4 cups flour plus more for dusting

2 tsps salt

Egg wash for brushing (beaten egg with a little milk)

Directions:

Sprinkle the yeast over the lukewarm milk and stir.

Rest for 1 minute to allow yeast to activate.

Meanwhile, place flour, sugar, and salt  in the bowl of a stand mixer with dough hook.

Mix on slowest speed to blend.

With mixer still running on low speed, add milk/yeast mixture, egg and melted butter.

Knead on medium-low speed for 5 minutes.

You should have a smooth looking pliable dough.

If you don’t, knead a little longer.

Remove dough and place on lightly floured surface.

Take a baseball-sized piece out of the dough and set aside.

Divide the remaining dough into 8 equal pieces.

Roll each into a ball, with the help of more flour if needed.

Place on a cookie sheet lined with parchment paper.

Now divide the baseball-sized dough you had set aside into 8 equal little pieces.

Roll each into a little ball.

Using your thumb, gently make a well indentation in the middle of each roll.

Brush only the well with egg-wash.

Add one little ball of dough to each roll, placing it on the indentation.

Cover with film paper and a clean towel.

Place in oven with only the light on to create a warm environment for dough to rise.

Check rolls after 45 minutes to an hour.

They should have risen well by then.

Remove rolls from oven.

Brush each roll with egg-wash and bake at 400F oven for 15 minutes or until golden.

Makes 8 rolls.

TIPS:

Using Rapid Rise yeast cuts the time to make these rolls in half. I actually made mine in a little over an hour.

You can adjust the sugar amount to your liking. The amount I use gives a slight sweet taste. If you want the rolls for using in a dessert, add more sugar and sprinkle tops with sugar crystals before baking.

If it’s warm out, you can let the rolls rise on your counter. No need to place them in the oven with light on.