1. Activate the Yeast:
- In a large mixing bowl, combine the warm water and sugar, stirring until the sugar is mostly dissolved. Sprinkle the active dry yeast over the water and let it sit for about 5 to 10 minutes, until the mixture becomes frothy and bubbly.
2. Make the Dough:
- To the yeast mixture, add the melted butter, egg, salt, and gradually add the flour, one cup at a time, mixing well after each addition. After the first two cups of flour, add the third cup gradually, until the dough starts to pull away from the sides of the bowl but is still slightly sticky to the touch.
3. Knead the Dough:
- Turn the dough out onto a lightly floured surface and knead for about 6 to 8 minutes, until the dough is smooth and elastic. Add a little more flour if the dough is too sticky, but try to add as little as possible to keep the rolls soft.
4. First Rise:
- Place the kneaded dough in a greased bowl, turning it once to grease the top. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
5. Shape the Rolls:
- Punch down the risen dough gently to release any air bubbles. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper or lightly greased, leaving a little space between each roll.
6. Second Rise:
- Cover the shaped rolls with a clean kitchen towel and let them rise again for about 30 minutes, until they have puffed up and filled in the spaces between them.
7. Bake:
- Preheat your oven to 375°F (190°C). Once the rolls have risen, bake them in the preheated oven for 15 to 18 minutes, or until they are golden brown on top.
8. Finish and Serve:
- If desired, brush the tops of the hot rolls with additional melted butter for a soft, flavorful crust. Allow the rolls to cool slightly on the baking sheet before transferring them to a wire rack.
Tips:
- Water Temperature: Ensure the water is warm but not hot, as too high a temperature can kill the yeast.
- Yeast: Make sure your yeast is fresh for the best rise. If the yeast doesn’t bubble in step 1, it may be inactive, and you should start over with new yeast.
- Rising Time: The exact rising time can vary based on the temperature and humidity of your kitchen. A slightly warmer place can speed up the rise.
Homemade bread rolls are best enjoyed fresh from the oven, with their warm, soft interior and slightly crisp exterior. They’re versatile enough to accompany a variety of dishes, from soups and stews to salads, or simply enjoyed with a dab of butter and jam. Happy baking!