Instructions

1. Mix Yeast: In a large bowl (or your stand mixer bowl), add the warm water, yeast, and 1/4 teaspoon sugar. Gently stir and leave it to sit for 10–15 minutes until it becomes nice and bubbly. This step is crucial — if it doesn’t foam, the yeast is inactive and you’ll need to start again with a fresh packet.
2. Make Dough: Add the 1/3 cup sugar, warm milk, butter, egg, salt, and 1 cup of flour. Mix with the paddle attachment until well combined.
3. Knead Dough: With the mixer running on slow speed, add the remaining 3 1/2 cups flour. Once all the flour is incorporated, switch to the dough hook and knead for 5–6 minutes until the dough is soft, smooth, elastic, and pulls away from the sides. It should feel only slightly sticky.
4. First Rise (Proof): Grease a large bowl with cooking spray or a little oil, place the dough inside, and turn it so all sides are coated. Cover with a clean dish towel or plastic wrap and leave it in a warm spot to rise until doubled — about 1 1/2 hours.
5. Roll dough out: Lightly flour a clean surface. Divide the dough in half, then roll each half into a rectangle about 1/2 cm (1/4 inch) thick. Slice each rectangle lengthwise into two long strips, then cut each strip into 6 pieces — you’ll get 12 rectangles per half, giving you 24 rolls total.
6. Shape Rolls: Roll each piece up tightly, placing the seam side down on a lined baking tray.
7. Second Rise (Proof): Cover the rolls with a clean towel and let them rise again until doubled, 1 1/2–2 hours.
8. Bake: Preheat oven to 190°C (375°F). Uncover the rolls and bake for 12–15 minutes until the tops are lightly golden. Remove from the oven and brush immediately with melted butter. Transfer to a wire rack to cool.