1-First, whisk the warm milk, yeast, and 1 tablespoon of sugar in a bowl; let it sit for 5 minutes until it becomes frothy. This step activates the yeast and is key for those fluffy results you’re aiming for. Once it’s ready, move on to mixing the rest.

2-Next, add the remaining sugar, egg, butter, salt, and 1 cup of flour to the mixture; stir on low speed for about 30 seconds. Scrape down the sides of the bowl, then incorporate the rest of the flour and beat until the dough pulls away from the sides, which takes around 2 minutes. If the dough feels too wet, add a bit more flour to get it just right.

3-Now, knead the dough either by mixer or by hand for 5 minutes until it’s soft, slightly sticky, and passes the windowpane test. This helps build the structure that makes the rolls tender. For more tips on pairing with other dishes, visit our turkey carcass soup page, which could make a great companion to your fresh rolls.

4-After kneading, place the dough in a lightly oiled bowl, cover it, and let it rise for 1-2 hours until it doubles in size. Then, grease a baking pan, punch down the dough, and divide it into 14-16 pieces. Shape each into a smooth ball and arrange them in the pan.

5-Cover the pan and let the rolls rise for about 1 hour until they’re puffy. Preheat your oven to 350°F (175°C), then bake the rolls for 20-25 minutes until golden brown, rotating the pan halfway through. If they start browning too quickly, cover with foil.

6-Once baked, brush the warm rolls with the optional mixture of 2 tablespoons melted butter and 1 tablespoon honey for extra flavor. Let them cool slightly before serving to enjoy that perfect texture.