Buttery Bubble Bread Rolls (Print Version)

# Ingredients:

→ Dough

01 - 1 egg, large
02 - 60 g unsalted butter, melted
03 - 240 ml milk, warm (about 43°C/110°F)
04 - 1 tsp fine salt
05 - 2 tbsp white sugar
06 - 2.25 tsp dry active yeast
07 - 360 g regular flour

→ For Brushing

08 - 60 g real butter, melted

# Instructions:

01 - Want them extra good? Slather on more melted butter while they're still hot. Eat them warm and pull them apart to share.
02 - Set your oven to 175°C. Slide the pan in and let the bread cook for 25 to 30 minutes, until it's all golden and baked through.
03 - Cover the whole pan up and let it chill somewhere warm for another 30 to 45 minutes—the dough should puff up a lot.
04 - Grease a round pan or a bundt one. Dunk each ball in the melted butter for brushing and pile them in the pan, letting them overlap if you need to.
05 - Take the dough, punch it down nice and easy, and split it into 20 to 24 pieces. Roll them into balls.
06 - Stick the dough in an oiled bowl, toss a lid or towel on, and put it somewhere warm for about an hour. You'll know it's good when it's doubled.
07 - Move the dough to a floured counter and knead it by hand for 8 to 10 minutes, until it feels stretchy and smooth.
08 - Grab a big bowl and mix flour, sugar, and salt. Pour in the puffy yeast mix, plus the melted butter and egg. Stir until you have a soft dough that sticks together.
09 - Mix the dry yeast, a tablespoon of sugar, and warm milk in a small bowl. Let it hang out for 5 to 10 minutes, until it's all bubbly up top.

# Notes:

01 - If you want a kick, toss minced garlic or fresh herbs into the melted butter before dipping your dough balls.
02 - These are best hot but you can always rewarm them.
03 - Perfect for brunch or big holiday meals with friends.