Start with one cup of 105-110 degree water. Add one package of rapid rise yeast and one teaspoon sugar. Allow to set for a few minutes until foaming.
To the stand mixer add 3 1/2 cup all-purpose flour, 1/4 cup sugar, 1 1/2 teaspoon salt. Mix well.
Add the yeast mixture, two tablespoons milk and one egg. Melt 1/4 cup butter in a microwave and add that also.
Knead on two for 5 minutes. Form into a ball, cover and allow to rise in warm spot until doubled in size. About 45 minutes.
Place dough on floured surface and hand knead for 2 minutes. Form into a roll and cut into 16 equal pieces. Preheat oven to 400 degrees.
Prep a baking sheet with a baking mat or parchment paper. Roll into balls and place on the baking tray. Cover with plastic wrap sprayed with PAM to prevent sticking and allow to rise again for 40-45 minutes until almost double size.
Bake until golden brown. About 15 minutes.
A stand mixer is recommended but not required. If you don't use one, kneed at the beginning for 5-6 minutes.
Proof the yeast to be sure it is good.
I make 16 rolls with this recipe. You can make them a bit bigger and do 12 rolls.
There are no preservatives like commercial bread. This will be good for 2-3 days.
I'm not a fan of freezing bread but you can if you want. Should be good for 3-4 months.
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