Buttery Soft 30-Minute Rolls

This recipe makes incredibly soft and delicious small batch rolls in just 30 minutes. It's perfect for beginners and busy weeknights.

Prep Time 28

Cook Time 12

Servings 18 rolls

1 cup warm water (105-115°F) key to activating yeast
0.33 cup vegetable oil adds moisture and tenderness
0.25 cup granulated sugar provides food for yeast and sweetness
2 tablespoons active dry yeast magic ingredient
1 large egg, beaten adds richness and binds dough
1 tablespoon unsalted butter, softened extra buttery flavor (can substitute salted butter and omit salt)
0.5 teaspoon salt enhances flavors
3 cups all-purpose flour more or less depending on humidity
0.125 cup milk, room temperature for brushing

Preheat your oven to 400°F (200°C).
In a large bowl, combine the warm water, oil, sugar, and yeast. Let it sit for about 8 minutes, until bubbly.
Stir in the beaten egg, softened butter, and salt. Mix well.
Gradually add the flour, mixing until you get a soft, slightly sticky dough.
Knead the dough by hand for about 10 minutes (or use a stand mixer for about 5 minutes) until smooth and elastic.
Divide the dough into 18 equal pieces. Roll each into a ball.
Place the dough balls in a greased baking pan. Cover and let rise for 10-30 minutes.
Brush the dough balls with room temperature milk.
Bake on the middle rack of your oven for 10-12 minutes, or until golden brown.

Don't over-knead. Longer rising time makes fluffier rolls. Let cool completely on a wire rack.