Baking breakfast rolls from scratch might seem intimidating, but with these detailed, step-by-step instructions, you’ll find it’s a rewarding and enjoyable process. Follow each step carefully, and you’ll be rewarded with warm, fragrant rolls that are sure to impress.

Step 1: Activating the Yeast – The Foundation of Fluffy Rolls

• In a large, microwave-safe bowl or a liquid measuring cup, gently warm the milk. You want it to be lukewarm, about 100-110°F (38-43°C). This temperature is ideal for yeast activation. If the milk is too hot, it can kill the yeast; if it’s too cold, the yeast won’t activate properly. A good way to check the temperature is to use a kitchen thermometer or simply test it with your finger – it should feel comfortably warm, not hot.
• Add the granulated sugar to the warm milk and stir gently to dissolve. Sugar provides food for the yeast and helps kickstart the activation process.
• Sprinkle the instant yeast over the warm milk and sugar mixture. There’s no need to stir it in at this point; simply let it sit on the surface.
• Let the mixture stand for 5-10 minutes, or until the yeast becomes foamy and bubbly. This is a visual cue that the yeast is active and ready to leaven our dough. If the yeast doesn’t foam, it might be old or inactive, and you may need to start with fresh yeast. This step is crucial for ensuring your rolls rise properly, so don’t skip it!

Step 2: Combining the Wet and Dry Ingredients – Building the Dough

• In a separate large mixing bowl, whisk together the all-purpose flour and salt. Whisking helps to aerate the flour and distribute the salt evenly throughout the dry ingredients. This ensures consistent flavor and texture in your rolls.
• Make a well in the center of the dry ingredients. This creates a space to pour in the wet ingredients and prevents flour from splashing everywhere.
• Pour the activated yeast mixture (with the foamy yeast) into the well in the dry ingredients.
• Add the melted and slightly cooled unsalted butter and the egg to the bowl as well. Make sure the butter isn’t too hot, or it could cook the egg and affect the yeast. Let the melted butter cool slightly before adding it to the mixture.

Step 3: Kneading the Dough – Developing Gluten for Structure

• Using a wooden spoon or a spatula, begin to mix the wet and dry ingredients together until a shaggy dough forms. Initially, the dough will be sticky and uneven, but don’t worry, this is normal.
• Turn the dough out onto a lightly floured surface. Kneading is essential for developing gluten, the protein in flour that gives bread its structure and elasticity.
• Knead the dough for 8-10 minutes, or until it becomes smooth, elastic, and slightly tacky but not sticky. Use the heel of your hand to push the dough away from you, then fold it back over and rotate it. Repeat this process rhythmically. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a tiny bit of water, a teaspoon at a time.
• You’ll know the dough is properly kneaded when it springs back when gently poked and passes the “windowpane test.” To perform the windowpane test, take a small piece of dough and gently stretch it thin. If you can stretch it thin enough to see light through it without it tearing, the gluten is well-developed. If it tears easily, continue kneading for a few more minutes.

Step 4: First Rise – Letting the Yeast Work Its Magic

• Lightly grease a large bowl with butter or cooking spray. This prevents the dough from sticking to the bowl and allows it to rise easily.
• Place the kneaded dough in the greased bowl and turn it to coat all sides with the grease. This helps prevent the dough from drying out as it rises.
• Cover the bowl tightly with plastic wrap or a clean kitchen towel. This creates a warm, humid environment that is ideal for yeast activity.
• Let the dough rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size. The rising time will depend on the temperature of your kitchen. A warmer environment will speed up the rising process. A good place to let the dough rise is in a slightly warmed oven (turned off!), or a warm spot in your kitchen away from drafts.

Step 5: Shaping the Rolls – Creating Individual Portions

• Once the dough has doubled in size, gently punch it down to release the air. This step is important to redistribute the yeast and even out the dough’s texture.
• Turn the dough out onto a lightly floured surface again.
• Divide the dough into equal portions. For standard-sized rolls, you can divide it into 12-15 pieces. For larger rolls, divide it into fewer portions. You can use a bench scraper or a knife to divide the dough.
• Shape each portion of dough into a smooth, round ball. To do this, gently pull the edges of the dough ball down and tuck them underneath, creating a smooth top surface. Cup your hand over the dough ball and roll it gently on the counter to create a perfectly round shape.

Step 6: Second Rise – Proofing for Extra Fluffiness

• Grease a 9×13 inch baking pan (or similar size depending on the number of rolls).
• Arrange the shaped dough balls in the prepared baking pan, leaving a little space between each roll to allow for expansion during the second rise and baking.
• Cover the pan loosely with plastic wrap or a clean kitchen towel.
• Let the rolls rise again in a warm, draft-free place for 30-45 minutes, or until they have become puffy and almost doubled in size. This second rise, also known as proofing, is crucial for creating light and airy rolls.

Step 7: Baking the Breakfast Rolls – Achieving Golden Perfection

• Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated before baking, as this ensures even baking and proper rising.
• Bake the breakfast rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped gently on the bottom. Keep an eye on them during the last few minutes of baking to prevent them from browning too quickly. If they start to brown too much, you can tent them loosely with foil.
• Remove the rolls from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool slightly further. Cooling them slightly in the pan prevents them from sticking and makes them easier to handle.

Step 8: Optional Glaze (While Rolls are Cooling) – Adding a Sweet Finish

• While the rolls are cooling slightly, prepare the glaze, if desired.
• In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if needed to reach your desired consistency – you want it to be pourable but not too thin.
• Drizzle the glaze evenly over the slightly cooled breakfast rolls. You can use a spoon or a whisk to drizzle the glaze.
• Let the glaze set for a few minutes before serving. The glaze will harden slightly as it cools, creating a beautiful and delicious finish.

Step 9: Serving and Enjoying – The Best Part!

• Serve the breakfast rolls warm and enjoy! They are best enjoyed fresh from the oven or slightly cooled.