1-Getting started: Begin by whisking the warm milk, yeast, and 1 tablespoon of the granulated sugar together in a bowl; let it sit for 5 minutes until it’s bubbly. This step activates the yeast and sets the foundation for your dough.

2-Next, add the remaining 1 tablespoon of granulated sugar, the egg, the 1/4 cup of unsalted butter, the teaspoon of salt, and 1 cup of the flour; mix on low speed for 30 seconds, then scrape the bowl before adding the remaining 2 cups of flour. Beat the mixture until the dough pulls away from the sides, which takes about 2 minutes, and add a bit more flour if it’s too sticky to handle.

3-Now, knead the dough for 5 minutes using a mixer or by hand on a lightly floured surface until it passes the windowpane test, meaning it’s smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1-2 hours until it doubles in size. For more on rising techniques, you might like our yeast basics guide which offers helpful tips.

4-After rising, grease a baking pan, punch down the dough, and divide it into 14-16 pieces; shape each into smooth balls and arrange them in the pan. Cover the pan and let the rolls rise for about 1 hour until they’re puffy. Preheat your oven to 350°F (177°C) with the rack in the lower position, then bake the rolls for 20-25 minutes until golden brown, rotating the pan halfway through and tenting with foil if they brown too quickly.

5-Finally, brush the warm rolls with the optional topping of 2 tablespoons melted unsalted butter mixed with 1 tablespoon honey if you want extra flavor, then let them cool briefly before serving. The total preparation time is around 3 hours and 45 minutes, with most of that being hands-off rising, making it a rewarding process for any home cook.