Prevent your screen from going dark
Makes 12 rolls 1x
Time 50 minutes, plus 1-3 hours rising time
In a small bowl, dissolve the yeast and 1/2 teaspoon of the sugar in the warm water. Let it sit for about 5 minutes until the mixture becomes frothy. Grease a large bowl with butter.
In a large bowl, combine the flour, remaining 1/4 cup (50 g) sugar, and salt. In a separate bowl, mix the melted butter, warm milk, and the egg. Pour the yeast and milk mixtures into the dry ingredients, stirring until a dough forms.
Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic. Place the dough in the greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size, 1–2 hours.
Once the dough has risen, punch it down and divide it into 12 equal portions. Shape each portion into a ball and place them 1–2 inches (2.5–5 cm) apart on a greased baking sheet. Cover the rolls with a cloth and let them rise until doubled, another 30–45 minutes.
Preheat the oven to 375°F (190°C/ Gas Mark 5).
Brush the tops of the rolls with additional melted butter and bake for 15–20 minutes, until they are golden brown.
Let the rolls cool slightly before serving. Store airtight at room temperature for up to 4 days.
– Extracted from Recipes from the American South © 2025 by Michael W. Twitty. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.